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.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in an oven-safe skillet (10-12 inches) over medium heat.

Step 3

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.

Step 4

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.

Step 5

While the vegetables cook, crack the eggs into a large mixing bowl. Add the milk, salt, and black pepper, whisking until well combined.

Step 6

Return the cooked soyrizo to the skillet, spreading it evenly among the vegetables.

Step 7

Pour the egg mixture evenly over the ingredients in the skillet. Tilt the pan gently to ensure everything is evenly distributed.

Step 8

If using, sprinkle the shredded cheddar cheese evenly over the top of the frittata.

Step 9

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.

Step 10

Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with freshly chopped cilantro just before serving.

Step 11

Slice into wedges and serve warm. Enjoy!

Nutrition Facts

Serving size	(1125.6g)

Amount per serving	% Daily Value*
Calories	1836.2

Total Fat 127.7g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1553mg	0%
Sodium 3684.5mg	0%
Total Carbohydrate 68.0g	0%
Dietary Fiber 15.3g	0%
Total Sugars 24.8g
Protein 105.9g	0%

Vitamin D 371IU	0%
Calcium 884.9mg	0%
Iron 13.9mg	0%
Potassium 2086.5mg	0%

*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.

Source of Calories

Fat: 62.3%

Protein: 23.0%

Carbs: 14.7%