Fresh Corn-and-Pasta Frittata

Cooking Light
2 servings


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1 1/4 cups egg substitute
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) shredded provolone cheese
1 teaspoon olive oil
1 cup chopped green onions
1 cup presliced mushrooms
3/4 cup fresh corn kernels (about 1 ear)
1 cup cooked angel hair pasta
1/4 cup grated Parmesan cheese
Green onions (optional)


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; sauté 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.

Created date

June 1997

Nutritional Information

Calories 416
Caloriesfromfat 23 %
Fat 10.6 g
Satfat 5 g
Monofat 4 g
Polyfat 0.8 g
Protein 31.2 g
Carbohydrate 50.4 g
Fiber 4.8 g
Cholesterol 18 mg
Iron 6 mg
Sodium 664 mg
Calcium 368 mg