1 cup 1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon butter
How to Make It
Prep: 2 minutes Cook: 5 minutes
Preheat broiler to high.
In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.
Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!
Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.
TIP: Swap herbs, mushrooms, or spinach for the corn and pimientos. Or try a sweet version: Instead of pimiento, corn, salt, and pepper, and 1 Tbs of sugar. Cook as directed. Serve with strawberries.
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