Recipe - Fresh Corn And Pasta Frittata

1 One fourth cup Egg substitute
One fourth cup Dry bread crumbs
One fourth cup Shredded provolone cheese
1 teaspoon Olive oil
1 cup Chopped green onions
1 cup Pre cut or sliced up mushrooms
Three fourths cup Fresh corn kernels
1 cup Cooked angel hair pasta
One fourth cup 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
mediumhigh heat. Add green onions, mushrooms and corn; saute 4 minutes or
until soft. Stir in pasta until wellblended. 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.

NOTES : Per serving: cals 316 23%ff fat 10.6g

Recipe by: Cooking Light June 1997 Posted to Bakery Shoppe Digest148 by
The Taillons taillon@access.mountain.net on Jul 06, 1997