Chorizo and Kale Frittata

8 large eggs
1/2 cup milk
1 tablespoon flour
1 teaspoon sea salt
Freshly ground black pepper
1/2 pound kale (trimmed)
1/2 pound chorizo (diced small)
1 large onion (sliced thin)
1/2 teaspoon paprika
2 tablespoons olive (amount as needed)

Preheat oven to 350 degrees

1. In a large bowl mix (using a wire whisk) the eggs, milk, flour salt and a pinch of pepper (small lumps are okay).
2. Bring a saucepan of salted water to a boil and add the kale, cook until tender.
3. Drain well to get out excess water then coarsely chop.
4. Heat a 10 inch heavy skillet (if using iron be sure and use cooking spray) over medium heat.
5. Add the chorizo and cook until browned (stir occasionally).
6. Remove from pan with a slotted spoon.
7. Add onion to the pan, and a little oil if needed, sauté until tender.
8. Stir in the paprika .
9. Remove onions from pan and let cool.
10. Wipe out the skillet.
11. Fold the chorizo, kale and onions into the egg mixture.
12.In the skillet heat about 2 tablespoons olive oil over medium heat.
13. Add the egg mixture and spread evenly.
14. Reduce the heat to low, cover and cook until the eggs are set about 1 inch from the sides of the skillet. This takes about 8 to 10 minutes.
15. Uncover and transfer to preheated oven.
16. Bake until the top is set. About 15 to 25 minutes.