Title: Fresh Corn and Pasta Frittata
Categories: Not, Sent
Yield: 2 Servings

1 1/4 c Egg substitute
1/4 c Dry bread crumbs
1/4 c Shredded provolone cheese
1 ts Olive oil
1 c Chopped green onions
1 c Presliced mushrooms
3/4 c Fresh corn kernels
1 c Cooked angel hair pasta
1/4 c Grated Parmesan cheese
Green onions, optional

Preheat oven to 450°.

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

Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over
medium-high heat. Add green onions, mushrooms and corn; saute 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.

NOTES : Per serving: cals - 316 - 23%ff fat - 10.6g

Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by
The Taillons on Jul 06, 1997