Black Bean & Chorizo Stratta

This meal was so good we've already made it twice! And while it was that good, I must admit the reason we made it two times in such quick succession is because I forgot to take photos the first time. I blame Will for presenting it to me the first night with a glass of wine in our front patio area during sunset. AKA a romantic dinner set-up instead of the normal "Will, stand out of the way while I turn on all the lights and take 20 pictures of our dinner while you're starving." Because you know, that's what dinner is like at everyone's house, right?


Black Bean & Chorizo Stratta (loosely based on Budget Bytes: serves 6)
1 poblano pepper
3-4 green onions
2 cloves garlic
1 bunch kale
1 16-oz. can black beans
1 chorizo sausage link
6 eggs
1 1/2 cups milk
1/3 cup Parmesan cheese

Dice green onions (keeping white and green parts separate), poblano pepper, and garlic into a small chop. Remove kale leaves from stems and chop into bite sized pieces. Saute the chorizo sausage over medium heat, breaking it up into bite-size pieces. Remove sausage from pan and add the white parts of the green onion, poblano pepper, and garlic, cooking until soft and translucent. Remove from pan and add a tidbit of olive oil and kale leaves. Season with salt and pepper, cooking until kale is wilted. You can add any additional spices you desire at this point. Begin to preheat oven to 350 degrees.

In the baking dish, combine black beans, veggie mix, chorizo sausage, and the green part of the green onions. In a separate bowl, whisk the eggs and milk, then pour over top of mixture in baking dish. Sprinkle cheese over the top and bake for 45 minutes-1 hour. Broil until cheese is bubbly on top.

Recipe: Budget Bytes: Kale & Chorizo Breakfast Frittata