If you prefer, substitute an 11-ounce can of refrigerated breadstick dough for the corn bread twists.

Recipe by Cooking Light December 2001

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Unroll dough; unfold layers (do not separate into strips). Place layers lengthwise, end to end, into an 11 x 7-inch baking dish coated with cooking spray. Pinch ends in the middle to seal; press dough up sides of dish. Set aside.

  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); sauté for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, and cool 5 minutes.

  • Combine milk, egg whites, egg, and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli mixture. Place dish on a baking sheet. Bake at 350° for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes.

Nutrition Facts

307 calories; calories from fat 32%; fat 11g; saturated fat 3.1g; mono fat 3g; poly fat 4.2g; protein 15.6g; carbohydrates 36.9g; fiber 2.4g; cholesterol 40mg; iron 2.4mg; sodium 820mg; calcium 224mg.
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