Simple Summery Frittata with Sweet Corn & Chorizo
This simple summery frittata takes no time to assemble and makes a great make-ahead breakfast or quick weeknight meal. It is endlessly customizable, but pairs especially well with a simple homemade romesco sauce. From Serena Wolf's You do You Notes: Cream: Use half and half or whole milk in its place. Alternatively, use non-dairy creamer or unsweetened full-fat coconut milk for a dairy-free option. Manchego: Parmesan or Pecorino Romano are good swaps for the Manchego. Chorizo: If using pre-cooked chorizo, slice it into 1/2-inch dice, and brown it as directed in step 3. Alternatively, use hot or sweet Italian sausage in its place. Corn: If you don't have corn, you can use many other vegetables: onions, peppers, zucchini, mushrooms, etc.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream, see notes above
- 2 ounces (1/2 cup) Manchego cheese, grated on the small holes of a box grater
- 1/4 teaspoon Diamond Crystal kosher salt
- 8 ounces uncooked chorizo, casings removed, see notes above
- 1 ear sweet corn, kernels removed, see notes above
- 1/3 cup packed fresh basil leaves, finely chopped, plus more for serving
- romesco
Instructions
- 1
Preheat the oven to 400ºF with a rack in the middle position.
- 2
In a medium bowl, lightly beat the eggs, cream, cheese, and salt. (Don’t go overboard with the beating—creaming too many air bubbles can lead to a drier frittata. Just whisk until the eggs are uniform.)
- 3
Preheat a 10-inch ovenproof skillet (such as cast iron) over medium heat. When the pan is nice and hot, cook the chorizo for 3-6 minutes, stirring and breaking up the meat into small pieces with a spatula, until nicely browned and crisp. Add the corn kernels and cook for about 2 minutes or until bright yellow and crisp-tender. Stir in the basil. Spread this filling into an even layer, then immediately pour in the egg mixture, stirring to spread. Cook for 1 to 2 minutes, just until the bottom is set and the frittata is starting to firm up on the sides.
- 4
Transfer the frittata to the oven and cook for 8 to 10 minutes or until the eggs are just set and have puffed up slightly.
- 5
Slice the frittata into quarters or into slices however you wish. To serve, you can either swoosh a generous dollop of romesco onto each plate and place a frittata quarter on top, or dollop some romesco on top of each serving. Garnish with extra basil if you wish.
Cook it from the original
This recipe comes from alexandracooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on alexandracooks.com