Serve this satisfying frittata with a dollop of cooling sour cream on top.
½ pound chorizo sausage
½ cup chopped leeks, white and light green parts only
½ cup chopped green onions
2 cups baby Lacinato kale, washed, greens removed of any tough ribs and roughly chopped
2 cups cherry tomatoes
½ cup milk
½ cup grated pepper jack cheese, or other grated cheese of your choice
Sea salt and fresh ground pepper
1. Preheat the oven to 375º.
2. Cook the chorizo sausage in a large ovenproof skillet until done, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and green onions and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant. Add in the cherry tomatoes and kale and cook until the greens are just wilted, then remove from the heat.
3. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk and ½ cup of the cheese, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
4. Top the frittata with the remaining ½ cup cheese and then bake 25-30 minutes, or until a knife inserted into the center comes out clean. Serve warm.