| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Meatless |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Frozen whole kernel corn, thawed and divided |
| 1/3 |
c |
Skim milk |
| 1 1/2 |
c |
Frozen egg substitute, thawed |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Dried whole oregano |
| 1/8 |
ts |
Pepper |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Chopped green onions |
| 5 |
lg |
Green bell pepper rings |
| 3/4 |
c |
Monterey Jack cheese with jalepeno peppers, (3 ounces) shredded |
INSTRUCTIONS
Combine 1-1/2 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 1-1/2 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@digex.net on Jan 28, 1997.
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