Oyster Frittata

• 12 shucked oysters
• 1/4 teaspoon hot sauce
• 3 (8-ounce) cartons egg substitute
• 1/4 cup 1% low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1 cup fresh or frozen corn kernels (about 2 ears)
• 1/2 cup finely chopped onion
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped fennel bulb, divided
• 2 tablespoons chopped seeded jalapeno pepper
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat broiler.
2. Add water to a small saucepan, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add oysters, and cook 1 minute or until edges of oysters curl. Drain. Place the oysters in a small bowl; sprinkle with hot sauce.
3. Combine egg substitute, milk, salt, and black pepper in a medium bowl; stir well with a whisk.
4. Heat oil in a large nonstick skillet over medium heat. Add the corn, onion, bell peppers, 2 tablespoons fennel, and jalapeno; cook for 3 minutes, stirring frequently. Add oysters, and saute 1 minute. Add egg mixture; cook 4 minutes or until almost set.
5. Combine 2 tablespoons fennel and cheese. Wrap handle of skillet with foil; broil 1 minute. Top with cheese mixture; broil for 1 minute or until cheese melts. Serve warm.

oysters, hot sauce, cartons egg substitute, milk, salt, black pepper, olive oil, corn, onion, yellow bell pepper, green bell pepper, red bell pepper, fennel bulb, pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/oyster-frittata (may not work)