Green pepper-corn frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | Onion, diced | |
| 1 | large | Green pepper, thin strips |
| ½ | cup | Pimentos (sweet peppers) chopped |
| 1½ | cup | Corn kernels |
| ½ | teaspoon | Oregano, dried |
| 2 | Eggs | |
| 4 | Egg whites | |
| ¼ | cup | Milk, nonfat |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper, ground |
| ⅛ | teaspoon | Mustard, ground |
| 1 | tablespoon | Romano cheese, grated |
Directions
Prep time: 20 minutes Cook time: 30 minutes Preheat oven to 350 F (180 C). In large *ovenproof* fry pan over medium heat, heat the olive oil. Add the onion and green pepper and cook til tender, about 5 mins. Add the pimentos, corn and oregano and cook for 5 minutes. Transfer the vegetables into a medium bowl. Blend in large bowl the eggs, egg whites, milk, salt, pepper and mustard.
Add the egg mix to the vegtable mix. In the same fry pan over low heat, pour in the egg-vegetable mix. Cook, stir frequently, til eggs are firm and almost set, 8 to 10 mins. Sprinkle Romano cheese on top and bake in oven until eggs set, 5 to 8 mins. Cut into 4 wedges and serve on 4 plates.
Nutritional Information: calories 160; total fat 5g (saturated fat 1g); protein 11g; cholesterol 108mg; carbohydrates 20g; sodium 537mg; dietary fiber 3g; calories from fat 26% Recipe from: Cooking for Healthy Living by Jane Fonda