Cook the Chorizo and veggies mixture (10 minutes)

1. Preheat the oven to 425 F (220 C) degrees and coat a half-size rimmed sheet pan (18 x 13 x 1 inch or 43 x 33 x 2.5 cm) with a generous amount of cooking spray.
2. Remove the skin from the chorizo sausages. Add Olive Oil, Chorizo, diced Onions, and diced Poblano Pepper to a large frying pan.
3. Cook over medium heat until the chorizo is browned and the veggies have softened and caramelized (2 minutes). Lightly season with salt and pepper.
4. Incorporate the corn and black beans. Cook for 2-3 minutes and until all the flavors meld.
5. Spread the mixture evenly onto the prepared sheet pan.

Prepare the Eggs mixture (2 minutes)

1. In a large bowl, whisk together the eggs, salt, and pepper.
2. Stir in the shredded cheese.

Assemble and bake (13 minutes)

1. Pour the egg mixture over the chorizo mixture
2. Bake the Frittata in the oven for 10-12 minutes or until set, and the edges are golden brown. For an extra test, you can insert a knife into the center, and if it comes out clean, the Frittata is done.
3. Because this is a sheet pan Frittata, it will cook very quickly.
4. Garnish with the toppings to the level of your linking.