Fresh Corn-And-Pasta Frittata
|Egg substitute||1 1⁄4 Cup (20 tbs)|
|Dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Shredded provolone cheese||1⁄4 Cup (4 tbs)|
|Olive oil||1 Teaspoon|
|Chopped green onions||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Corn kernels||3⁄4 Cup (12 tbs) (About 1 Ear)|
|Cooked angel hair pasta||1 Cup (16 tbs) (About 2 Ounces Uncooked Pasta)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 450Â°.
Combine first 3 ingredients in a small bowl; stir well, and set aside.
Wrap handle of a nonstick skillet with foil.
Heat oil in skillet over medium-high heat.
Add onions, mushrooms, and corn; saute 4 minutes or until tender.
Add pasta; stir well.
Add egg substitute mixture; cook 2 minutes or until set around edges (do not stir).
Sprinkle with Parmesan cheese.
Bake at 450Â° for 5 minutes or until center is set.
Garnish with onions, if desired.