This simple summery frittata takes no time to assemble and makes a great make-ahead breakfast or quick weeknight meal. It is endlessly customizable, but pairs especially well with a simple homemade romesco sauce.
In Serena Wolf’s third book, You Do You, she writes: “There are few more versatile “anytime meals” than a loaded frittata.”
I couldn’t agree more. Loaded with protein and endlessly customizable, every time I make one, I wonder why I don’t rely on them more often when I need a quick dinner or elevated brunch. It’s also a great format for cleaning out the fridge or using up what you have on hand.
In You Do You, Serena shares a great tip in her Chorizo and Sweet Corn Frittata recipe: “Don’t go overboard with the beating—creaming too many air bubbles can lead to a drier frittata. Just whisk until the eggs are uniform.”
I made the frittata immediately because it looked simple and good (and called for corn!), and oh my word, did it deliver. In the spirit of You Do You, which encourages you to make swaps to suit your tastes and preferences or to accommodate what you have on hand, the first time I made it, I added a diced zucchini and used hot Italian sausage in place of the chorizo.
The second time I made it, I followed it to the letter, pairing it with homemade romesco, as Serena suggests, and it was outstanding. I would have never thought to pair romesco with a frittata, but it works, and works especially well with one that includes chorizo, perhaps due to the similar seasonings they share.
Friends, if you haven’t made this no-peel romesco sauce, I can’t encourage you enough — it is so, so easy and so delicious, and having it on hand will make you want to serve frittata every night for dinner until you run out, which is a meal plan I support.
How to Make A Simple, Summery Frittata, Step by Step
First, gather your ingredients. Feel free to add a zucchini, pepper, onion, eggplant or anything else your summer garden is offering:
Next, combine the eggs and heavy cream in a bowl and season with salt:
Whisk just until blended…
… then add the cheese:
In a 10-inch skillet, add the sausage:
Cook until browned:
Then add the corn:
Two minutes later or when the corn turns bright yellow, add some fresh basil…
… and then the eggs.
Transfer to the oven and cook for 8 to 10 minutes or until set:
This simple summery frittata takes no time to assemble and makes a great make-ahead breakfast or quick weeknight meal. It is endlessly customizable, but pairs especially well with a simple homemade romesco sauce.
Cream: Use half and half or whole milk in its place. Alternatively, use non-dairy creamer or unsweetened full-fat coconut milk for a dairy-free option.
Manchego: Parmesan or Pecorino Romano are good swaps for the Manchego.
Chorizo: If using pre-cooked chorizo, slice it into 1/2-inch dice, and brown it as directed in step 3. Alternatively, use hot or sweet Italian sausage in its place.
Corn: If you don’t have corn, you can use many other vegetables: onions, peppers, zucchini, mushrooms, etc.
For the frittata:
6 large eggs
1/4 cup heavy cream, see notes above
2 ounces (1/2 cup) Manchego cheese, grated on the small holes of a box grater
1/4 teaspoon Diamond Crystal kosher salt
8 ounces uncooked chorizo, casings removed, see notes above
1 ear sweet corn, kernels removed, see notes above
1/3 cup packed fresh basil leaves, finely chopped, plus more for serving
For serving:
Preheat the oven to 400ºF with a rack in the middle position.
In a medium bowl, lightly beat the eggs, cream, cheese, and salt. (Don’t go overboard with the beating—creaming too many air bubbles can lead to a drier frittata. Just whisk until the eggs are uniform.)
Preheat a 10-inch ovenproof skillet (such as cast iron) over medium heat. When the pan is nice and hot, cook the chorizo for 3-6 minutes, stirring and breaking up the meat into small pieces with a spatula, until nicely browned and crisp. Add the corn kernels and cook for about 2 minutes or until bright yellow and crisp-tender. Stir in the basil. Spread this filling into an even layer, then immediately pour in the egg mixture, stirring to spread. Cook for 1 to 2 minutes, just until the bottom is set and the frittata is starting to firm up on the sides.
Transfer the frittata to the oven and cook for 8 to 10 minutes or until the eggs are just set and have puffed up slightly.
Slice the frittata into quarters or into slices however you wish. To serve, you can either swoosh a generous dollop of romesco onto each plate and place a frittata quarter on top, or dollop some romesco on top of each serving. Garnish with extra basil if you wish.
