Recipe - Green Pepper-Corn Frittata

1 teaspoon Olive Oil
1 Onion; cut or sliced up
1 lg Green Bell Pepper; cut or sliced up in
thin strip
One half cup Pimientos; chopped
1 One half cup Corn Kernels
One half teaspoon Dried Oregano
2 Eggs
4 Egg Whites
One fourth cup Nonfat Milk
Three fourths teaspoon Salt
One fourth teaspoon Ground Black Pepper
1/8 teaspoon Ground Mustard
1 tablespoon Romano Cheese; grated

Preheat an oven to 350. In a large ovenproof frying pan over medium heat,
heat the olive oil. Add the onion and green pepper and cook until tender,
about 5 minutes. Add the pimientos, corn and oregano and cook for 5
minutes. Transfer the vegetables into a medium bowl.

In a large bowl, combine the eggs, egg whites, milk, salt, pepper and
mustard and whisk until blended. Add the egg mixture to the vegetable
mixture.

In the same frying pan over low heat, pour in the eggvegetable mixture.
Cook, stirring frequently, until the eggs are firm on the bottom and almost
set on the top, 810 minutes. Sprinkle the cheese on top and bake in the
oven until the eggs are set, 58 minutes.

To serve, cut into 4 wedges and divide among individual plates.

Recipe by: Jane Fonda Cooking For Healthy Living

Posted to recipeludigest Volume 01 Number 432 by James and Susan Kirkland
kirkland@gj.net on Jan 01, 1998