Fresh corn and pasta frittata

2 Servings

Ingredients

Quantity Ingredient
1¼ cup Egg substitute
¼ cup Dry bread crumbs
¼ cup Shredded provolone cheese
1 teaspoon Olive oil
1 cup Chopped green onions
1 cup Presliced mushrooms
¾ cup Fresh corn kernels
1 cup Cooked angel hair pasta
¼ cup Grated Parmesan cheese
Green onions -- optional

Directions

Preheat oven to 450°.

Combine first 3 ingredients in a small bowl. Stir well; set aside.

Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms and corn; saute 4 minutes or until soft. Stir in pasta until well-blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450° for 5 minutes or until center is set. Garnish with green onions, if desired.

bakery-shoppe-digest@... Recipe By : Cooking Light - June 1997

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