Fresh corn and pasta frittata
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Egg substitute |
| ¼ | cup | Dry bread crumbs |
| ¼ | cup | Shredded provolone cheese |
| 1 | teaspoon | Olive oil |
| 1 | cup | Chopped green onions |
| 1 | cup | Presliced mushrooms |
| ¾ | cup | Fresh corn kernels |
| 1 | cup | Cooked angel hair pasta |
| ¼ | cup | Grated Parmesan cheese |
| Green onions -- optional | ||
Directions
Preheat oven to 450°.
Combine first 3 ingredients in a small bowl. Stir well; set aside.
Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms and corn; saute 4 minutes or until soft. Stir in pasta until well-blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450° for 5 minutes or until center is set. Garnish with green onions, if desired.
bakery-shoppe-digest@... Recipe By : Cooking Light - June 1997