Corn, Tomato And Soyrizo Frittata – a delicious recipe with eggs, salt, nonstick cooking spray, soy chorizo, corn kernels, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat broiler to high with rack at medium height. Beat eggs, salt and pepper until well blended.
2
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.
3
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.
384
kcal
Calories
21
g
Fat
26
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large eggs, salt and pepper, to taste, nonstick cooking spray, 4 ounces crumbled soy chorizo (or other vegetarian mexican meat substitute), and more.
Yes, Corn, Tomato And Soyrizo Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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