Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1997

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Yield:
4 servings.
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • 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

Nutrition Facts

279 calories; calories from fat 31%; fat 9.5g; saturated fat 3.2g; mono fat 3.5g; poly fat 1.5g; protein 15.9g; carbohydrates 36.8g; fiber 5.6g; cholesterol 176mg; iron 2.8mg; sodium 617mg; calcium 243mg.
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