Whisk the eggs vigorously. Mix in salt and pepper to taste and
add the milk. Heat the oven to 400 degrees F.
In an ovenproof pan, thoroughly cook the chorizo or Italian sausage
in the olive oil. Turn the heat to medium high and pour the eggs
into the pan.
Let the eggs set for several seconds. With a heatproof rubber spatula,
gently stir the eggs, starting from the center. This stirring makes
the frittata puff up more in the oven.
Lift the edges so that the eggs flow to the bottom. When the frittata
is half-set, add the corn and Monterey Jack cheese.
Transfer the pan to the heated oven. Cook for about 10 minutes
(less if you like runny eggs), until puffed and golden.
Recipe reprinted by permission of Fine Cooking Magazine. All rights