Chorizo, Corn, and Potato Frittata

Prep time: 8 minutes | Cook time: 12 minutes | Serves 4

2 tablespoons olive oil

1 chorizo, sliced

4 eggs

½ cup corn

1 large potato, boiled and cubed

1 tablespoon chopped parsley

½ cup feta cheese, crumbled

Salt and ground black pepper, to taste

1. Heat the olive oil in a nonstick skillet over medium heat until shimmering.
2. Add the chorizo and cook for 4 minutes or until golden brown.
3. Whisk the eggs in a bowl, then sprinkle with salt and ground black pepper.
4. Mix the remaining ingredients in the egg mixture, then pour the chorizo and its fat into the baking pan. Pour in the egg mixture.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 330ºF (166ºC) and set time to 8 minutes.
6. Stir the mixture halfway through.
7. When cooking is complete, the eggs should be set.
8. Serve immediately.