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7-Minute Dinner Easy, Cheesy, Frittata

Yield 4 servings


  • 4 eggs
  • 2 egg whites
  • 1 cup part-skim ricotta
  • 2 tablespoons water
  • 1/2 cup chopped pimientos, drained
  • 1 cup 1 cup corn kernels (canned, drained, or frozen and thawed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon butter

Nutrition Information

  • calories 215
  • fat 11 g
  • satfat 5 g
  • sodium 594 mg
  • cholesterol 234 mg

How to Make It

  1. 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.