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Chorizo & Corn Frittata

Source: Fine Cooking - Issue No. 24
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
8 extra-large eggs
2 tablespoons milk
salt to taste
Freshly ground black pepper to taste
1/2 pound chorizo or italian sausage, crumbled
3 tablespoons olive oil
1 cup cooked corn kernels
2 ounces monterey jack cheese, cut into thin strips
Chorizo & Corn Frittata Recipe at
Whisk the eggs vigorously. Mix in salt and pepper to taste and add the milk. Heat the oven to 400 degrees F.

In an ovenproof pan, thoroughly cook the chorizo or Italian sausage in the olive oil. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the corn and Monterey Jack cheese.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 611
Fat. Total: 48g
Fiber: 1g
Carbohydrates, Total: 10g
Sodium: 932mg
% Cal. from Fat: 71%
Cholesterol: 556mg
Protein: 33g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Michael, IL Reviewed: 06/20/2013
good taste. great presentation and texture. would probably skip salt next time as chorizo I used was pretty salty on its own. makes a good breakfast for company or a light dinner for the family.
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