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.
  
  bakery-shoppe-digest@rpmdp.com