Rolled Corn Frittata
Corn Fritatta
Preparation time: 5 to 10 minutes
Microwaving time: About 7 minutes
Standing time: 1 minute
To make this Italian-style omelet, you briefly microwave fresh corn kernels, diced red pepper, and green onion in a pie plate, then pour in beaten eggs and cook just until the eggs are softly set.
2 tablespoons butter or margarine
3/4 cup fresh corn kernels (about 1 medium-size ear); or 3/4 cup frozen corn kernels, thawed
1/2 cup diced red or green bell pepper
1/3 cup chopped green onions (including tops)
4 large eggs
2 tablespoons whipping cream or milk
1/8 teaspoon liquid hot pepper seasoning Salt
Place butter in a 9-inch microwave-safe pie plate. Microwave, uncovered, on HIGH (100%) for about 35 seconds. Stir in corn, bell pepper, and onions. Microwave, uncovered, on HIGH (100%) for 3 minutes, stirring after 1 1/2 minutes.
Break eggs into pie plate; add cream and hot pepper seasoning. Beat with a wire whisk until blended. Microwave, uncovered, on HIGH (100%) for 1 1/2 minutes. Remove plate from microwave; gently lift cooked eggs, tipping plate to let uncooked portion flow to edges. Then microwave, uncovered, on HIGH (100%) for 11/2 minutes or until eggs are softly set but still moist. Let stand, uncovered, for 1 minute. Then tilt plate and roll or fold frittata out onto a serving plate. Season to taste with salt. Makes 2 servings.
Per serving: 354 calories, 15 g protein, 15 g carbohydrates, 27 g total fat, 473 mg cholesterol, 267 mg sodium
