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Oyster Frittata

Yield 4 servings
Adapted from the Shelburne Country Inn, this recipe is perfect for just about any meal of the day--especially that first one. Twenty years ago, they started serving oysters for breakfast, and this dish is the most poular.

Ingredients

  • 12 shucked oysters
  • 1/4 teaspoon hot sauce
  • 3 (8-ounce) cartons egg substitute
  • 1/4 cup 1% low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1 cup fresh or frozen corn kernels (about 2 ears)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fennel bulb, divided
  • 2 tablespoons chopped seeded jalapeño pepper
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 236
  • caloriesfromfat 23 %
  • fat 6 g
  • satfat 1.9 g
  • monofat 2.5 g
  • polyfat 0.9 g
  • protein 26.1 g
  • carbohydrate 20 g
  • fiber 2.5 g
  • cholesterol 29 mg
  • iron 7 mg
  • sodium 596 mg
  • calcium 195 mg

How to Make It

  1. Preheat broiler.

  2. Add water to a small saucepan, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add oysters, and cook 1 minute or until edges of oysters curl. Drain. Place the oysters in a small bowl; sprinkle with hot sauce.

  3. Combine egg substitute, milk, salt, and black pepper in a medium bowl; stir well with a whisk.

  4. Heat oil in a large nonstick skillet over medium heat. Add the corn, onion, bell peppers, 2 tablespoons fennel, and jalapeño; cook for 3 minutes, stirring frequently. Add oysters, and sauté 1 minute. Add egg mixture; cook 4 minutes or until almost set.

  5. Combine 2 tablespoons fennel and cheese. Wrap handle of skillet with foil; broil 1 minute. Top with cheese mixture; broil for 1 minute or until cheese melts. Serve warm.