1 teaspoon olive oil
1 cup chopped onion
1 cup diced green bell pepper
1 cup diced red bell pepper
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
2-3/4 cup fresh corn kernels, about 4 ears, divided
2 tablespoon minced seeded jalapeño pepper
1/2 teaspoon ground cumin
1/4 cup (1 ounce) grated sharp cheddar cheese
Cooking spray
3/4 cup skim milk
1/4 cup nonfat dry milk
1 tablespoon all-purpose flour
3 large eggs
Preheat the oven to 425 degrees. Heat oil in a large nonstick skillet over medium heat. Add onions; sauté 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; sauté 5 minutes. Add 2 cups corn, jalapeño, and cumin; sauté 5 minutes or until peppers are crisp-tender. Remove from heat, and stir in cheese. Spoon 3/4 cup bell pepper mixture into each of four 2-cup gratin dishes coated with cooking spray.
Combine 3/4 cup corn, teaspoon salt, milks, flour, and eggs in a blender and process until smooth. Pour about cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425 degrees for 25 minutes or until golden.
Makes 4 servings.
Calories 263 Fat 8 g Fiber 2.4 g.