Southwestern Corn and Pepper Gratin
1 Tsp. olive oil
1 Cup chopped onion
1 cup diced green bell pepper
1 cup diced red bell pepper
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper
2 3/4 cups corn kernels, divided (fresh or frozen)
2 tbs. minced, seeded jalapeno pepper
1/2 tsp. ground cumin
1/4 cup (1 oz.) grated sharp cheddar cheese
Cooking Spray
1/4 cup skim milk
1/4 cup nonfat dry milk
1 Tbs. all-purpose flour
3 large eggs
Preheat oven to 425 degrees. Heat oil in a large nonstkck skillet over medium heat.
Add onions; saute 5 min. or until tender. Add bell peppers, 1/4 tsp. salt and pepper; saute five min. Add 2 cups corn, jalapeno and cumin; saute five min. or until peppers are crisp tender. Remove from heat and stir in cheese.
Spoon 3/4 cups bell pepper mixture into each of four 2 cup gratin dishes coated with
cooking spray.
Combine 3/4 cup corn, 1/4 tsp. salt, milks, flour and eggs in blender and process until smooth. Pour egg mixture evenly over vegetables in each dish.
Place dishes on a baking sheet. Bake at 425 degrees for 25 minutes or until golden. Makes four servings.
note: I made this in one casserole dish.