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Fresh Corn-And-Pasta Frittata

Magical.Palate's picture
The Fresh Corn-And-Pasta Frittata combines the richness of corn and pasta and is the best pick for the kids. This is a bake and serve Fresh Corn-And-Pasta Frittata and make sure that you garnish with onion before serving.
  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 450°.
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 450° for 5 minutes or until center is set.
Garnish with onions, if desired.

Recipe Summary

Side Dish

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Fresh Corn-And-Pasta Frittata Recipe