Fresh Corn-and-Pasta Frittata

Fresh Corn-and-Pasta Frittata
Fresh Corn-and-Pasta Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/4

    cups egg substitute

  • 1/4

    cup dry breadcrumbs

  • 1/4

    cup (1 ounce) shredded Provolone cheese

  • 1

    teaspoon olive oil

  • 1

    cup chopped green onions

  • 1

    cup presliced mushrooms

  • 3/4

    cup fresh corn kernels (about 1 ear)

  • 1

    cup cooked angel hair pasta

  • 1/4

    cup grated Parmesan cheese

  • Green onions (optional)

Directions

Preheat oven to 450º . 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; sauté 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 450º for 5 minutes or until center is set. Garnish with green onions, if desired.

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