| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Low-cal, Vegetables |
2 |
Servings |
INGREDIENTS
| 12 |
oz |
Can whole kernel Corn * |
| 2 |
x |
Slightly beaten Eggs |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Fine dry Bread Crumbs |
| 2 |
ts |
Margarine, melted |
| 1/4 |
c |
Sliced Green Onion |
| 1 |
c |
Skim Milk |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Grated Parmesan Cheese |
INSTRUCTIONS
* drained, or 1 1/2 cups of another cooked or canned vegetable
If desired, set aside some corn and green onion for a garnish.
In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in
remaining corn and green onions.
Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between
casseroles.
Bake, uncovered, in a 325 deg F oven for 25 minutes.
In a small mixing bowl stir together bread crumbs, Parmesan cheese, and
margarine. Sprinkle atop casseroles.
Bake, uncovered, for 15 minutes more or till a knife inserted near the
center comes out clean. Garnish with reserved corn and green onions, if
desired.
*************************************************************
Per serving: 348 calories, 18 g fat, 43 g carbohydrates, 14 g fat, 282 mg
cholesterol, 628 mg sodium, 627 mg potassium.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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