Free Recipe Southwestern Corn Frittata
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Southwestern Corn Frittata Recipe
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
Southwestern Corn Frittata Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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