Ingrid Hoffmann’s Frittata Antioqueña

Ingredients

• 2 tbs olive oil
• 2 Tropical Chorizo Colombiano links, sliced
• 1 ripe (black-skinned) plantain, peeled and diced
• 1 cup frozen corn kernels, thawed and fully drained
• 8 large eggs
• 1/3 cup Tropical Crema Centroamericana
• 1/2 cup Tropical Quesito Colombiano, crumbled, plus extra for garnish
• Fresh ground pepper
• Chopped cilantro for garnish
• Tropical Cheese Arepa Blanca for serving

Preparation

1. Preheat Oven to 350F
2. Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, for about 4 minutes. Bring the heat to medium, add the chopped plantain and cook, stirring often, until browned, 3-4 minutes.
3. Whisk the eggs, corn, crema, half of the cheese and freshly grated pepper and mix thoroughly. Add the egg mixture, tilting the pan so that the eggs spread out into a thin layer. Once you see the eggs starting to set around the edges, reduce the heat to low and add the remaining cheese on top. Cover the skillet and cook the frittata for 15 minutes.  
4. Uncover and transfer to oven to bake for another 5-7 minutes, until completely cooked through.
5. Carefully slide the frittata onto a serving dish and top with more crumbled Tropical Quesito Colombiano and cilantro. Serve with Tropical Cheese Arepa Blanca on the side.