Southwestern corn frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Frozen whole kernel corn, thawed and divided |
| ⅓ | cup | Skim milk |
| 1½ | cup | Frozen egg substitute, thawed |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Dried whole oregano |
| ⅛ | teaspoon | Pepper |
| Vegetable cooking spray | ||
| ¼ | cup | Chopped green onions |
| 5 | larges | Green bell pepper rings |
| ¾ | cup | Monterey Jack cheese with jalepeno peppers, (3 ounces) shredded |
Directions
Combine 1-½ cups corn and milk in container of an electric blender; cover and process until mixture is smooth. Pour mixture into a medium bowl. Add egg substitute and next 3 ingredients to bowl; stir well, and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add remaining 1-½ cups corn and green onions; saute 3 minutes or until tender.
Pour egg substitute mixture into skillet. Cover and cook over medium-low heat for 15 minutes or until set.
Top frittata with bell pepper rings and shredded Monterey Jack cheese.
Cover and cook an additional 2 minutes or until cheese melts. Yield: 4 servings (serving size: 1 wedge).
Per serving: 360 Calories; 18g Fat (42% calories from fat); 21g Protein; 35g Carbohydrate; 21mg Cholesterol; 375mg Sodium Recipe by: Cooking Light, Jan/Feb 1993, page 109 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.