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 tablespoons minced seeded jalapeno
1/2 teaspoon ground cumin
1/4 cup grated sharp cheddar cheese
3/4 cup skim milk
1/4 cup non-fat dry milk
1 tablespoon all-purpose flour
3 large eggs
Preheat oven to 425°.
Heat oil in large non-stick skillet over medium heat. Add onion; saute 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, pepper, 2 cups corn, jalapeno and cumin; saute 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 vegetable oil spray.
Combine 3/4 cup corn, 1/2 teaspoon salt, skim and dry milk, flour and eggs in blender and process until smooth. Pour equal amount of egg mixture over vegetables in each dish.
Place dishes on a baking sheet. Bake at 425° for 25 minutes or until golden.
Makes 4 servings.