1 teaspoon cumin seeds, crushed or 1/2 teaspoon ground cumin
1/4 cup (1 ounce) grated sharp cheddar cheese
3/4 cup skim milk
1/4 cup nonfat dry milk
1 tablespoon all-purpose flour
3 large eggs
How to Make It
Preheat oven to 425°.
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; sauté 5 minutes. Add 2 cups corn, jalapeño, and cumin; sauté 5 minutes or until peppers are crisp-tender. Remove from heat, and stir in cheese. Spoon about 3/4 cup bell pepper mixture into each of 4 gratin dishes coated with cooking spray.
Combine 3/4 cup corn, 1/2 teaspoon salt, milks, flour, and eggs in a blender; process until smooth. Pour about 1/2 cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425° for 25 minutes or until golden.
Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425º
We really liked this, made it as written but with frozen corn as we already had it. Basically like a quiche without the crust. We are excited to try it with different ingredients that we like in quiche, like bacon, broccoli, green chile, mushroom etc. We had it for a light dinner but will be having the leftovers for breakfast tomorrow!
I halved the recipe for 2 of us and didn't buy nonfat dry milk so used the full tablespoon of flour. I used egg substitute for the 1 1/2 eggs; yellow pepper for the green and frozen corn. This gratin has a nice presentation but is a little bland even with the jalapeno. It can definitely use more cumin. Each serving is pretty hardy.
This was really good and a nice side dish to marinated steaks. I salted it more than I would have liked. Next time I make it (and I'll make it again) I'll add more cumin, onions, and a small can of diced green chilies. More cheese would be even better, but then you'd lose the healthy aspect.
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