Recipe - Southwestern Corn Frittata

3 cup Frozen whole kernel corn,
thawed and divided
1/3 cup Skim milk
1 One half cup Frozen egg substitute,
thawed
1/8 teaspoon Salt
1/8 teaspoon Dried whole oregano
1/8 teaspoon Pepper
Vegetable cooking spray
One fourth cup Chopped green onions
5 lg Green bell pepper rings
Three fourths cup Monterey Jack cheese with
jalepeno peppers, (3
ounces) shredded

Combine 1One half cups corn and milk in container of an electric blender; cover
and process until mixture is smooth. Pour mixture into a medium bowl. Add
egg substitute and next 3 ingredients to bowl; stir well, and set aside.

Coat a large nonstick skillet with cooking spray; place over mediumhigh
heat until hot. Add remaining 1One half cups corn and green onions; saute 3
minutes or until tender.

Pour egg substitute mixture into skillet. Cover and cook over mediumlow
heat for 15 minutes or until set.

Top frittata with bell pepper rings and shredded Monterey Jack cheese.
Cover and cook an additional 2 minutes or until cheese melts. Yield: 4
servings (serving size: 1 wedge).

Per serving: 360 Calories; 18g Fat (42% calories from fat); 21g Protein;
35g Carbohydrate; 21mg Cholesterol; 375mg Sodium

Recipe by: Cooking Light, Jan/Feb 1993, page 109

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.