Southwestern corn frittata

Yield: 4 Servings

Measure 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
\N \N 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

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.

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