Preheat an oven to 350. In a large ovenproof frying pan over medium heat, heat the olive oil. Add the onion and green pepper and cook until tender, about 5 minutes. Add the pimientos, corn and oregano and cook for 5 minutes. Transfer the vegetables into a medium bowl. In a large bowl, combine the eggs, egg whites, milk, salt, pepper and mustard and whisk until blended. Add the egg mixture to the vegetable mixture. In the same frying pan over low heat, pour in the egg-vegetable mixture. Cook, stirring frequently, until the eggs are firm on the bottom and almost set on the top, 8-10 minutes. Sprinkle the cheese on top and bake in the oven until the eggs are set, 5-8 minutes. To serve, cut into 4 wedges and divide among individual plates. Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (37%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 529mg||163 %|
|Sodium 513.1mg||18 %|
|Potassium 640.4mg||17 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 13.1g|
|Protein 39.5g||56 %|
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Calories per serving: 330
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