Fresh corn and pasta frittata
Corn Pasta Eggs Low Fat
Last updated 10/4/2011 7:57:37 PM. Recipe ID 19594. Report a problem with this recipe.
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Title: Fresh corn and pasta frittata
Categories: Corn, Eggs, Low-fat
Yield: 2 Servings
1 1/4 c Egg substitute
1/4 c Dry bread crumbs
1/4 c Shredded provolone cheese
1 ts Olive oil
1 c Chopped green onions
1 c Presliced mushrooms
3/4 c Fresh corn kernels
1 c Cooked angel hair pasta
1/4 c Grated Parmesan cheese
Green onions -- optional
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.
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