Corn-Onion Pudding

Name: Corn-Onion Pudding
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, thinly sliced; 1 1/2 cups whole kernel yellow corn (fresh or frozen); 1 cup finely chopped bell pepper; 3 eggs; 1 cup fat-free half-and-half; salt and pepper, to taste; 1/2 cup grated Parmesan cheese

8 ingredients

5 steps

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 1/2 cups whole kernel yellow corn (fresh or frozen)
1 cup finely chopped bell pepper
3 eggs
1 cup fat-free half-and-half
salt and pepper, to taste
1/2 cup grated Parmesan cheese

Directions

1

Preheat oven to 400 degrees.
2

Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
3

Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
4

Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
5

Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.