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Ingredients
- 1 tsp Extra virgin olive oil
- 1 x Onion, sliced
- 1 lrg Green Bell Pepper, sliced in thin strip
- 1/2 c. Pimientos, minced
- 1 1/2 c. Corn Kernels
- 1/2 tsp Dry Oregano
- 2 x Large eggs
- 4 x Egg Whites
- 1/4 c. Nonfat Lowfat milk
- 3/4 tsp Salt
- 1/4 tsp Grnd Black Pepper
- 1/8 tsp Grnd Mustard
- 1 Tbsp. Romano Cheese, grated
Directions
- Preheat an oven to 350. In a large ovenproof frying pan over medium heat, heat the extra virgin olive oil. Add in the onion and green pepper and cook till tender, about 5 min. Add in the pimientos, corn and oregano and cook for 5 min. Transfer the vegetables into a medium bowl.
- In a large bowl, combine the Large eggs, egg whites, lowfat milk, salt, pepper and mustard and whisk till blended. Add in the egg mix to the vegetable mix.
- In the same frying pan over low heat, pour in the egg-vegetable mix.
- Cook, stirring frequently, till the Large eggs are hard on the bottom and almost set on the top, 8-10 min. Sprinkle the cheese on top and bake in the oven till the Large eggs are set, 5-8 min.
- To serve, cut into 4 wedges and divide among individual plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 130 | 57% |
| Total Fat 14.47g | 18% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 962mg | 40% |
| Potassium 308mg | 9% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.33g | 3% |
| Protein 13.25g | 21% |
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