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, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven. Lift the edges of the frittata so that the eggs flow to the bottom. When the frittata is half-set, sprinkle on the Monterey Jack. Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.
nutrition information (per serving):
with no additional oil;
sat fat g
Photo: Ben Fink