| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Eggs, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Olive Oil |
| 1 |
|
Onion, sliced |
| 1 |
|
Green Bell Pepper, sliced in |
|
|
thin strip |
| 1/2 |
c |
Pimientos, chopped |
| 1 1/2 |
c |
Corn Kernels |
| 1/2 |
t |
Dried Oregano |
| 2 |
|
Eggs |
| 4 |
|
Egg Whites |
| 1/4 |
c |
Nonfat Milk |
| 3/4 |
t |
Salt |
| 1/4 |
t |
Ground Black Pepper |
| 1/8 |
t |
Ground Mustard |
| 1 |
T |
Romano Cheese, grated |
INSTRUCTIONS
Preheat an oven to 350. In a large ovenproof frying pan over medium
heat, heat the olive oil. Add the onion and green pepper and cook
until tender, about 5 minutes. Add the pimientos, corn and oregano and
cook for 5 minutes. Transfer the vegetables into a medium bowl. In a
large bowl, combine the eggs, egg whites, milk, salt, pepper and
mustard and whisk until blended. Add the egg mixture to the vegetable
mixture. In the same frying pan over low heat, pour in the
egg-vegetable mixture. Cook, stirring frequently, until the eggs are
firm on the bottom and almost set on the top, 8-10 minutes. Sprinkle
the cheese on top and bake in the oven until the eggs are set, 5-8
minutes. To serve, cut into 4 wedges and divide among individual
plates. Recipe by: Jane Fonda Cooking For Healthy Living Posted to
recipelu-digest Volume 01 Number 432 by James and Susan Kirkland
<kirkland@gj.net> on Jan 01, 1998
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