Chorizo & Corn Frittata

Ingredients

• Kosher salt
• 2 Tbs. milk
• 8 extra-large eggs
• 1 cup cooked corn kernels
• ½ lb. chorizo or Italian sausage, crumbled and cooked
• Freshly ground pepper
• 2 oz. Monterey Jack cheese, sliced and cut into thin strips

Heat the oven to 400°F. In a large bowl, whisk the eggs vigorously with the milk and salt and pepper to taste. Heat a 10-inch enameled cast-iron or nonstick skillet over medium-high heat and add the eggs, chorizo, and corn. Let the eggs set for several seconds. With a heatproof rubber spatula, ge...

View full recipe at Fine Cooking