Fresh Corn-And-Pasta Frittata

• 1 1/4 cups egg substitute
• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) shredded provolone cheese
• 1 teaspoon olive oil
• 1 cup chopped green onions
• 1 cup presliced mushrooms
• 3/4 cup fresh corn kernels (about 1 ear)
• 1 cup cooked angel hair pasta
• 1/4 cup grated Parmesan cheese
• Green onions (optional)

1. Preheat oven to 450u0b0.
2. Combine first 3 ingredients in a small bowl. Stir well; set aside.
3. Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms, and corn; saute 4 minutes or until soft. Stir in pasta until well-blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450u0b0 for 5 minutes or until center is set. Garnish with green onions, if desired.

egg substitute, breadcrumbs, provolone cheese, olive oil, green onions, mushrooms, fresh corn kernels, pasta, parmesan cheese, green onions

Taken from www.myrecipes.com/recipe/fresh-corn-and-pasta-frittata (may not work)