Easy Mushroom Kale and Chorizo Frittata

1. Cook the chorizo in a pan.

2. Add bacon fat to prevent the eggs and vegetables from sticking.

3. Cook the vegetables (mushrooms and kale) until softened.

4. Add the eggs to the skillet.

5. Place the skillet in the oven to bake.

Tips

1. Optionally add cheese before baking if you eat cheese.

2. Incorporate cauliflower or broccoli rice for a fluffier texture.

3. Use up leftover vegetables and proteins to customize the frittata.