Chorizo, Corn, and Burst Heirloom Tomato Frittata
Hey strangers! Are you EVEN surprised that I disappeared again? I’m not. Womp. The last time I posted was right before heading off on tour to New Zealand. That was three months ago. Omg. MONTHS.
I’ve been MIA a lot recently, but between the tour + vacationing in Australia + performing in Oregon + (some more) vacationing in the mountains + (even more) performing at home in NY + finally getting into spinning, I’ve been busy this summer. Especially that last part. Time flies when you’re trying to look cute holding in cardio burps.
Speaking of things flying by, in a matter of weeks I’ll be back at Juilliard for my LAST YEAR OF SCHOOL EVER, LOLWUT. How did this happen? I started college almost EIGHT years ago. Had I taken slightly different classes, I could have pretty much been a doctor by now… *nose laugh* #freelancemusicianlife #givemeajobplease
I kid, but I really am feeling super motivated going into this year. Not only do we have an amazing concert season coming up, but I’m also really excited to begin my foray into the real world. I know that scares a lot of young people in my position, and don’t misunderstand, I LOVE being in school and the little immersive, protective bubble it provides. But I just turned 25, and I’m feeling very ready to do things. So… Let’s go.
Is this getting too existential? Should we talk about brunch instead? Lol. OK. *wins award for smoothest segue*
I was SUPER excited when I heard August’s Recipe ReDux theme was savory breakfasts. We’ve been through this before, but I am the world’s number one advocate for savory brekkies and brunch. I love pancakes and french toast, but I’d rather eat those at dinner. Am I weird? We’ve also been through this, and the answer is yes.
The end of summer is one of the best times for produce. Tomatoes, corn, herbs, all of it. So why not put a bunch of those into my favorite thing in the world: a frittata?
Frittatas are basically healthier quiches, and if you make them right, they come out so light and fluffy and tasty that you will NOT miss the crust. I used to think pouring some eggs in a pan and letting them get rubbery in the oven was frittata city. Wrong. Take the step of par-cooking the eggs on the stovetop, and you’ll be really glad you did!
This frittata is not only full of delicious seasonal veggies, but packed with chorizo. Chorizo is a lazy home chef’s BFF, because it’s sweet, spicy, fatty, and full of flavor. Not much else is needed to season a dish after that.
The arugula salad on top is extra, but not “extra” as in the word the kids are using now (I think it’s bad, but I haven’t fully grasped the meaning yet). That peppery bite goes so well with the frittata, and also serves as the vehicle for a vinaigrette made with the sweet, syrupy tomato juice left over from your burst tomatoes. Eliminating food waste is good for the tummy and for the conscience! O:)
One last tip for this frittata: I planned to sprinkle goat cheese into it/on top, buuuuut the goat cheese I bought was moldy and I cried. Ok, I didn’t cry, and the recipe tasted great, but I think a little non-fuzzy goat cheese would have taken it over the top. Eh, next time…
- 10 eggs
- 1/2 cup nonfat plain Greek yogurt or milk
- 1 tsp. kosher salt
- 1 tbs. olive oil
- 1 package (about 10 oz.) heirloom cherry tomatoes
- 2 ears organic white corn, cut off the cob (about 2 cups raw kernels)
- 1 small red onion, finely diced
- 1/2 pound (about 2 links) chorizo
- 3-4 cups arugula
- Reserved tomato juice (see directions)
- 1 tbs. olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
- Herbs of your choice for garnish (I recommend basil)
- Heat olive oil in a large cast iron (or heavy-bottomed, oven safe) skillet over medium-high heat. Throw in tomatoes and let cook until they burst on their own.
- Move tomatoes to a separate bowl as they burst and let them sit while you prepare the remainder of the recipe.
- Whisk eggs, Greek yogurt, and salt in a large bowl until smooth and uniform in color. Set aside.
- Once tomatoes are all done, reduce the heat to medium, add chorizo to the skillet and crumble with a spatula. Once fully browned, add MOST of your diced onion. The rest will be for the salad. When the onion is cooked through, add the corn kernels and cook for about a minute.
- Add egg mixture to the pan. Once the egg begins to cook at the bottom, stir constantly, scraping up bits of cooked egg.
- Once the mixture is mostly set (it will look like runny scrambled eggs), nestle tomatoes into the mixture. Save the juices in the bowl! Place under a low broil in the oven for about 5-10 minutes, or until completely set in the middle.
- Prepare your salad. Whisk together the leftover tomato juices, olive oil, lemon, salt, and pepper. Dress your arugula and leftover onion, toss, garnish with fresh herbs, and serve atop the frittata or on the side.
- Try adding goat cheese on top with the tomatoes!