Combine 1-1/2 cups corn and milk in container of an electric blender; cover and process until mixture is smooth. Pour mixture into a medium bowl. Add egg substitute and next 3 ingredients to bowl; stir well, and set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add remaining 1-1/2 cups corn and green onions; saute 3 minutes or until tender. Pour egg substitute mixture into skillet. Cover and cook over medium-low heat for 15 minutes or until set. Top frittata with bell pepper rings and shredded Monterey Jack cheese. Cover and cook an additional 2 minutes or until cheese melts. Yield: 4 servings (serving size: 1 wedge). Per serving: 360 Calories; 18g Fat (42% calories from fat); 21g Protein; 35g Carbohydrate; 21mg Cholesterol; 375mg Sodium Recipe by: Cooking Light, Jan/Feb 1993, page 109 Posted to MC-Recipe Digest V1 #393 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.6mg||1 %|
|Sodium 45.9mg||2 %|
|Potassium 360.2mg||9 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 23.1g|
|Protein 5.9g||8 %|
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Calories per serving: 121
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