Ingredients for Corn Tomato And Soyrizo Frittata
- 6 large eggs
- Salt And Pepper
- Nonstick Cooking Spray
- Soy Chorizo
- Canned Corn Kernels
- Tomatoes And Green Chilies
- Mexican Blend Cheese
- 2 tablespoons fresh cilantro, chopped
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How to Make Corn Tomato And Soyrizo Frittata
- Preheat your broiler to high with the rack in the upper-middle position.
- In a medium bowl, whisk together the eggs, salt, and pepper until light and frothy.
- Lightly spray an oven-safe 10-inch skillet with cooking spray and heat over medium-high heat.
- Add the crumbled soyrizo to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- Stir in the corn and chopped tomatoes. Simmer for 4 minutes, allowing the vegetables to soften slightly.
- Reduce heat to medium. Pour the egg mixture evenly over the soyrizo and vegetables, gently tilting the pan to ensure even distribution.
- Cook for 5-7 minutes, or until the edges begin to set. Gently lift the edges of the frittata with a spatula to allow uncooked egg to flow underneath.
- Continue cooking until most of the egg is set, but the top is still slightly wet.
- Transfer the skillet to the preheated broiler and broil for 2-4 minutes, or until the top is puffed and lightly browned. Watch carefully to prevent burning.
- Remove from the broiler and sprinkle evenly with shredded cheese.
- Cover the skillet and let it sit for 5 minutes to allow the cheese to melt completely and the frittata to finish cooking.
- Garnish with fresh chopped cilantro.
- Slice and serve hot.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
14g
Fat
28g
Carbs
8g
