Crustless Corn and Tomato Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is great for using up extra bread. It makes a good brunch dish as well as an unusual dinner. Ingredients:
1 1/2 cups whole kernel corn |
1 (28 ounce) can no-salt-added whole tomatoes, undrained |
6 slices bread, torn into small pieces |
1 clove garlic, pressed or minced |
1/4 cup chopped green onion (, scallions) |
1/4 cup chopped fresh parsley |
1 teaspoon sugar |
1/2 teaspoon salt |
2 tablespoons corn oil margarine |
1 large egg |
3 large egg whites |
4 ounces reduced-fat sharp cheddar cheese, grated (1 cup) |
1/2 cup fresh breadcrumb (1 slice) |
Directions:
1. Preheat the oven to 375 Degrees F.
2. Spray a 10-inch pie plate with non stick vegetable spray and set aside.
3. Combine all ingredients except the cheese and bread crumbs in a large bowl and mix well.
4. Spoon the mixture into the prepared pie plate.
5. Top with the cheese and bread crumbs.
6. Bake the pie in the preheated oven until a rich, golden brown, approximately 30 minutes.
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