|Corn kernels||3 Cup (48 tbs) (Cut From The Cob)|
|Tomatoes||3 , peeled and diced|
|Shallots||4 , finely chopped|
|Eggs||2 , separated|
|Freshly ground black pepper||To Taste|
|Buttered whole wheat bread crumbs||3 Tablespoon|
1. Preheat the oven to 375 degrees.
2. Combine the corn kernels, tomatoes, shallots, egg yolks, and salt and pepper.
3. Beat the egg whites until stiff but not dry and fold into the vegetable mixture. Pour into a buttered 1 1/2-quart baking dish, casserole, or souffle dish.
4. Sprinkle with the crumbs and bake until set, about 40 minutes.
Serving size: Complete recipe
Calories 2623 Calories from Fat 247
% Daily Value*
Total Fat 26 g40.7%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 436.9 mg145.6%
Sodium 744.8 mg31%
Total Carbohydrates 490 g163.5%
Dietary Fiber 117.8 g471.1%
Sugars 10.5 g
Protein 95 g190.7%
Vitamin A 95.1% Vitamin C 91.8%
Calcium 13.2% Iron 24%
*Based on a 2000 Calorie diet