Title: Fresh Corn and Pasta Frittata
Categories: Corn Egg Lowfat
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.

bakery-shoppe-digest@rpmdp.com Recipe By : Cooking Light - June 1997

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