Chorizo & Corn Frittata


This frittata can be a do-ahead hors d'oeuvre (cut it into small squares and serve at room temperature) or a satisfying supper.

What you will need

8 extra-large eggs

2 Tbs. milk

Kosher salt

Freshly ground pepper

1/2 lb. chorizo or Italian sausage, crumbled and cooked

1 cup cooked corn kernels

2 oz. Monterey Jack cheese, sliced and cut into thin strips


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