Cheesy Corn and Chorizo Frittata
Arugula and Watermelon Salad
Ingredients
- 1 lb ground chorizo sausage
- 2 cups corn kernels
- 1 Tbsp minced garlic
- 12 large eggs, lightly beaten
- ½ cup 2% reduced-fat milk
- ¾ cup shredded reduced-fat sharp Cheddar cheese
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 pint grape tomatoes, halved
- 2 green onions, chopped
Instructions
- Preheat oven to 375°F. Cook chorizo, corn, and garlic in a 10-inch ovenproof skillet over medium heat 5 minutes or until chorizo is browned and crumbly.
- Whisk together eggs, milk, cheese, salt, and pepper in a large bowl; gradually pour over corn mixture in skillet. Sprinkle with tomatoes.
- Transfer skillet to oven, and bake 20 minutes or until set and beginning to brown. Sprinkle with green onions.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 1 (16-oz) container cubed watermelon
- ¼ cup thinly sliced red onion
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- ¼ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
491
|
74
|
565
|
| Fat (g) | 32 | 5 | 37 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 23 | 7 | 30 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 872 | 88 | 960 |
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