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Fresh Corn-and-Pasta Frittata

Yield 2 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.