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Fresh Corn Skillet Recipe

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This recipe for Fresh Corn Skillet, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne McGowan
Added: Friday, May 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
• 1 1/4 cups fresh corn cut off the ears (about 3)
• 1/4 cup chopped green onions
• 1 1/2 cups egg substitute
• 1/3 cup low fat milk
• 1 1/2 teaspoons minced fresh basil
• 1/8 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 medium tomatoes, cut into 1/2 inch wedges
• 1 cup shredded, reduced fat cheddar cheese (4 ounces)
• Vegetable cooking spray

Directions:
Directions:
Coat a medium nonstick skillet with cooking spray. Place over medium high heat until hot. Add corn and green onions, sauté until tender. Combine egg substitute, milk, basil, salt and pepper; stir well. Pour egg mixture over vegetables in skillet. Cover and cook over medium low heat 15 minutes or until mixture is almost set. arrange tomato wedges in a circle around center of egg mixture and sprinkle with shredded cheese. Cover and cook an additional 5 minutes or until cheese melts. Cut into 6 wedges. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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