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Chorizo & Corn Frittata

Ben Fink

Servings: four as a main course.

This frittata can be a do-ahead hors d’oeuvre (cut it into small squares and serve at room temperature) or a satisfying supper.


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

Nutritional Information

  • Nutritional Sample Size with no additional oil
  • Calories (kcal) : 520
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 555
  • Sodium (mg): 1220
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 34


  • 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.


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