Fresh Corn-And-Pasta Frittata Recipe
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.
Ingredients
1 1/4 cups egg substitute
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) shredded provolone cheese
1 teaspoon olive oil
1 cup chopped green onions
1 cup presliced mushrooms
3/4 cup fresh corn kernels (about 1 ear)
1 cup cooked angel hair pasta (about 2 ounces uncooked pasta)
1/4 cup grated Parmesan cheese
Green onions (optional)
Directions
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.
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.
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