Fresh Corn And Pasta Frittata Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Egg substitute,
1 cup: Presliced mushrooms,
1/4 cup: Dry bread crumbs,
3/4 cup: Fresh corn kernels,
1/4 cup: Shredded provolone cheese,
1 cup: Cooked angel hair pasta,
1 tsp: Olive oil,
1/4 cup: Grated Parmesan cheese,
1 cup: Chopped green onions,
Green onions, optional
Directions:
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.
bakery-shoppe-digest@rpmdp.com Recipe By
: Cooking Light - June 1997
Source from luhu.jp
.
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.
bakery-shoppe-digest@rpmdp.com Recipe By
: Cooking Light - June 1997
Source from luhu.jp