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Fresh Corn Skillet

Three Sisters Cookbook





List of 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
  






Instructions



1. Coat a medium nonstick skillet with cooking spray. Place over medium high heat until hot. Add corn and green onions, saut 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.
   
   
2. Yield: 6 servings
   
3. Nutrition per serving: calories 135, percent calories from fat 30%, sodium 295 mg. cholesterol 13 mg.