Corn Tomato And Chorizo Frittata Recipes

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CORN, TOMATO AND SOYRIZO FRITTATA



Corn, Tomato and Soyrizo Frittata image

Make and share this Corn, Tomato and Soyrizo Frittata recipe from Food.com.

Provided by Apprentice Colleen

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

6 large eggs
salt and pepper, to taste
nonstick cooking spray
4 ounces crumbled soy chorizo (or other vegetarian mexican meat substitute)
15 ounces canned corn kernels, drained
15 ounces canned diced tomatoes and green chilies, drained (Rotel or S&W)
1/2 cup shredded Mexican blend cheese
2 tablespoons chopped cilantro

Steps:

  • Heat broiler to high with rack at medium height. Beat eggs, salt and pepper until well blended.
  • Spray an oven-safe skillet with oil and heat over medium-high. Brown the chorizo (in order to do this, you must remove the casing). Add the corn and tomatoes and simmer for about four minutes. Reduce heat to medium and add the egg mixture, ensuring it evenly coats the bottom of the pan and that vegetables are evenly distributed. Lift the edges of the frittata to ensure all egg gets heated. Cook until only the top of the mixture is liquidy.
  • Place the pan under the broiler until surface is puffed and lightly browned, about 2-4 minutes. Remove from oven. Sprinkle with cheese and cover and let sit for about five minutes, or until cheese is melted. Sprinkle fresh cilantro over the top. Serve hot.

Nutrition Facts : Calories 271.6, Fat 13.2, SaturatedFat 5.7, Cholesterol 296.3, Sodium 1065.6, Carbohydrate 25.1, Fiber 2.2, Sugar 3.6, Protein 16.5

CHEESY CHORIZO FRITTATA



Cheesy Chorizo Frittata image

Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 7

¼ pound chorizo, crumbled
1 (6 ounce) package baby spinach leaves
2 cups cherry tomatoes, halved
4 green onions, sliced
6 eggs
½ cup milk
1 ½ cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
  • Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
  • Bake 25 min. or until knife inserted in center comes out clean.

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