Corn Tomato and Soyrizo Frittata
Elevate your breakfast or brunch game with this vibrant Corn Tomato and Soyrizo Frittata, a plant-based twist on a classic dish. Packed with flavor, this protein-rich recipe combines the smoky spice of soyrizo with juicy cherry tomatoes and sweet corn kernels in a fluffy egg base. Perfectly baked in an oven-safe skillet, the frittata is optionally topped with melty cheddar cheese for a savory finish and garnished with fresh cilantro for a pop of color. With a quick prep time of just 10 minutes, this easy, vegetarian-friendly frittata is ideal for busy mornings or meal prep, serving up to four hearty portions. Whether you’re seeking a gluten-free brunch centerpiece or a one-pan weeknight dinner, this versatile dish delivers on taste, nutrition, and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Soyrizo (plant-based chorizo)
- 1 cup Cherry tomatoes
- 1 cup Corn kernels (fresh, canned, or frozen)
- 8 large Eggs
- 0.25 cup Milk (or plant-based milk)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cheddar cheese (shredded, optional)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in an oven-safe skillet (10-12 inches) over medium heat.
Add the soyrizo to the skillet and cook, breaking it into small crumbles, for 4-5 minutes until browned. Remove the soyrizo from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cherry tomatoes and corn kernels, cooking for 3-4 minutes until the tomatoes are slightly softened and the corn is heated through.
While the vegetables cook, crack the eggs into a large mixing bowl. Add the milk, salt, and black pepper, whisking until well combined.
Return the cooked soyrizo to the skillet, spreading it evenly among the vegetables.
Pour the egg mixture evenly over the ingredients in the skillet. Tilt the pan gently to ensure everything is evenly distributed.
If using, sprinkle the shredded cheddar cheese evenly over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the middle. You can test by inserting a knife or toothpick into the center; it should come out clean.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with freshly chopped cilantro just before serving.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1553 mg | 518% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 24.8 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 885 mg | 68% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
