Chorizo & Corn Frittata

Chorizo & Corn Frittata
Photo by Ben Fink


  • ½ lb. chorizo or Italian sausage, crumbled and cooked
  • 1 cup cooked corn kernels
  • 2 Tbs. milk
  • Kosher salt
  • 8 extra-large eggs
  • 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


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