Fresh Corn and Pasta Frittata

FRESH CORN AND PASTA FRITTATA 1 1/4 cup egg substitute 1-cup pre-sliced mushrooms 1/4 cup dry breadcrumbs 3/4-cup fresh corn kernels 1/4 cup shredded provolone cheese 1 cup cooked angel hair pasta 1-teaspoon olive oil 1/4 cup grated Parmesan cheese 1 cup chopped green onions green onions optional Preheat oven to 450. Combine first 3 ingredients in a small bowl. Stir well; set aside. Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms and corn; saut� 4 minutes or until soft. Stir in pasta until well blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450 for 5 minutes or until center is set. Garnish with green onions, if desired. Delma

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 * World Recipes Y-Group