Name: Southwestern Corn Frittata
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

As surely as men standing in Jerusalem once saw Him slowly descending the Mount of Olives and then ascending the opposite hill into the city, so surely shall the world one day see the Son of Man descending the heavens. Not then shall He come as the meek and lowly: He shall come with power and great glory. Not then shall He come riding on an ass: He shall come in a cloud, the emblematic carriage of deity. Not then shall he have to borrow a donkey: then His advance preparations shall be the roaring of the sea and the shaking of the powers of the heavens (David Gooding).

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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 [email protected] on Jan 28, 1997.

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