Corn, Tomato, And Chorizo Frittata

Serves: 4
Total Calories: 273


6 eggs, large or extra-large
salt and ground black pepper to taste
No-stick spray oil
4 ounces crumbled vegetarian chorizo sausages, such as Soyrizo
1 (10-ounce) can corn kernels, drained
1 (10-ounce) can diced tomatoes with chilies, drained
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
2 tablespoons finely chopped cilantro


Heat the broiler to high set the rack at medium height. Beat the eggs, salt, and pepper in a bowl until well blended.

Spray a large, oven-safe, nonstick skillet with oil and heat over medium-high heat. Brown the chorizo. Add the corn and tomatoes and simmer for several minutes, until fairly dry. Reduce the heat to medium and add the beaten egg, tilting the pan and lifting the vegetables so that it flows evenly across the bottom of the pan. Make sure the vegetables are distributed evenly. As the egg sets, lift the edges and tilt the pan so that the liquid egg flows under the set sections cook until just the top 1/2 inch of egg is liquid.

Place the pan under the broiler and broil until the surface is puffed and browned, 2 to 4 minutes. Remove from the broiler, using a thick pot holder. Sprinkle with the cheese, cover, and let rest for 5 minutes to melt the cheese. Scatter the cilantro over the top, cut into wedges, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 273
Calories from Fat: 180

This Corn, Tomato, And Chorizo Frittata recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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