Green Pepper-Corn Frittata Recipe




Green Pepper-Corn Frittata Ingredients

1 tsp olive oil
1 onion, diced
1 large green pepper, thin strips
1/2 cup pimentos (sweet peppers) - chopped
1 1/2 cup corn kernels
1/2 tsp oregano, dried
2 eggs
4 egg whites
1/4 cup milk, nonfat
3/4 tsp salt
1/4 tsp black pepper, ground
1/8 tsp mustard, ground
1 tbsp romano cheese, grated

A Recipe for
Green Pepper-Corn Frittata

 

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Food Tip
Try basting or searing beef with stock or broth instead of oil.


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Green Pepper-Corn Frittata

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Green Pepper-Corn Frittata Directions

Prep time: 20 minutes Cook time: 30 minutes

Preheat oven to 350 F (180 C). In large *ovenproof* fry pan over
medium heat, heat the olive oil. Add the onion and green pepper and
cook til tender, about 5 mins. Add the pimentos, corn and oregano and
cook for 5 minutes. Transfer the vegetables into a medium bowl. Blend
in large bowl the eggs, egg whites, milk, salt, pepper and mustard.
Add the egg mix to the vegtable mix. In the same fry pan over low
heat, pour in the egg-vegetable mix. Cook, stir frequently, til eggs
are firm and almost set, 8 to 10 mins. Sprinkle Romano cheese on top
and bake in oven until eggs set, 5 to 8 mins. Cut into 4 wedges and
serve on 4 plates.

Nutritional Information: calories 160; total fat 5g (saturated fat
1g); protein 11g; cholesterol 108mg; carbohydrates 20g; sodium 537mg;
dietary fiber 3g; calories from fat 26%

Recipe from: Cooking for Healthy Living by Jane Fonda

Serves: 4

 

 

 

 

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