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corn-pasta-frittata recipe

Date: Fri, 6 Jun 1997 17:08:08 -0700
From: Judy Mingram - SunSoft (judy.mingram@West.Sun.COM)

Got my new Cooking Light and tried a couple of very good recipes which
I have altered to fit this list and will share with you.  These are
tried and true . . .

Fresh Corn and Pasta Frittata

1 1/4 cups egg substitute
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) shredded fatfree cheese (I left this out)
1 cup chopped green onions
1 cup presliced mushrooms
3/4 cup fresh corn kernels (I used canned)
1 cup cooked angel hair pasta
1/4 cup fatfree grated Parmesan cheese

1.  Preheat oven to 450 degrees.

2.  Combine first 3 ingredients in a small bowl.  Stir well; set aside.

3.  Wrap handle of a large nonstick skillet with foil.  Heat 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 the edges.
Sprinkle with parmesan.  Bake at 450 degrees for 5 minutes or until
center is set.  Garnish with green onions.

Yield:  2 (very large) servings 

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