1. Preheat broiler to high.
2. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.
3. 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!
4. 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.
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|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 696 (58%)|
|Amt Per Serving||% DV|
|Total Fat 77.4g||103 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 2228.5mg||686 %|
|Sodium 67008.1mg||2311 %|
|Potassium 1421mg||37 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 21.1g|
|Protein 104.2g||149 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1199
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