Difference between revisions of "Fresh Corn and Pasta Frittata"
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* 1 cup chopped green onions optional | * 1 cup chopped green onions optional | ||
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# Preheat oven to 450. | # Preheat oven to 450. | ||
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__NOTOC__ | __NOTOC__ | ||
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[[Category:Capellini Recipes]] | [[Category:Capellini Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
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[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
[[Category:Provolone Recipes]] | [[Category:Provolone Recipes]] | ||
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Latest revision as of 20:07, 13 July 2012
Ingredients
- 1¼ cup egg substitute
- 1-cup pre-sliced mushrooms
- ¼ cup dry breadcrumbs
- ¾-cup fresh corn kernels
- ¼ cup shredded provolone cheese
- 1 cup cooked angel hair pasta
- 1-teaspoon olive oil
- ¼ cup grated parmesan cheese
- 1 cup chopped green onions optional
Procedures
- 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.
References
Delma
