| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Eggs, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive Oil |
| 1 |
|
Onion; sliced |
| 1 |
lg |
Green Bell Pepper; sliced in thin strip |
| 1/2 |
c |
Pimientos; chopped |
| 1 1/2 |
c |
Corn Kernels |
| 1/2 |
ts |
Dried Oregano |
| 2 |
|
Eggs |
| 4 |
|
Egg Whites |
| 1/4 |
c |
Nonfat Milk |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Ground Black Pepper |
| 1/8 |
ts |
Ground Mustard |
| 1 |
tb |
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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