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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-) Ingredients:
2 large eggs, beaten,or 1/2 cup egg substitute |
2 tablespoons finely chopped onions |
2 tablespoons finely chopped red bell peppers or 2 tablespoons finely chopped green bell peppers |
1/2 teaspoon salt |
1/4 teaspoon ground mace |
1/8 teaspoon white pepper |
1 tablespoon margarine |
1 1/2 cups skim milk |
2 cups fresh corn kernels or 1 (15 ounce) can whole kernel corn, drained |
Directions:
1. Preheat oven to 325°F.
2. Prepare a 1-1/2-quart casserole with nonstick pan spray.
3. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
4. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
5. Add the egg mixture and corn; stir to mix well.
6. Pour the mixture into the prepared casserole.
7. Bake for 1 hour or until set.
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