Description
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
For the frittata:
- 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
For serving:
Instructions
- Preheat the oven to 400ºF with a rack in the middle position.
- 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.)
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop/Oven
- Cuisine: American