Description
Late summer frittata packed with flavor and topped with a light salad, perfect for warm weather brunching (or even for dinner)!
Ingredients
Scale
Frittata
- 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
Salad
- 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)
Instructions
- 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.
Notes
- Try adding goat cheese on top with the tomatoes!
Nutrition
- Serving Size: 8