Cheesy Corn and Chorizo Frittata
Poppy Seed Fruit Salad
Ingredients
- ½ (13.5-oz) pkg frozen veggie chorizo crumbles
- 1½ Tbsp warm water
- 1 cup frozen corn kernels, thawed
- 1 clove garlic, minced
- 6 large eggs, lightly beaten
- ¼ cup 2% reduced-fat milk
- ⅓ cup shredded reduced-fat sharp Cheddar cheese
- ⅛ tsp salt
- ⅛ tsp pepper
- ¾ cup grape tomatoes, halved
- 2 cups baby arugula
- 1 green onion, chopped
Instructions
- Preheat oven to 375°F. Spray a small ovenproof skillet with cooking spray. Add chorizo crumbles and water to skillet over medium heat; cover and cook 4 minutes. Stir in corn and garlic; cook 5 minutes or until chorizo is thoroughly heated and liquid has evaporated.
- 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.
- Bake 17 to 20 minutes or until set and beginning to brown. Sprinkle with arugula and onion.
Side Dish Ingredients
- ½ lb seedless red grapes
- ½ (16-oz) pkg strawberries, hulled and halved
- ⅓ cup sliced almonds
- 2 Tbsp vegetarian creamy poppy seed dressing (see Note)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
385
|
139
|
524
|
| Fat (g) | 22 | 10 | 32 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 23 | 25 | 48 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 820 | 107 | 927 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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