Corn Timbale With Kale

12 ingredients
9 steps

Ingredients

  • 1 tablespoon unsalted butter
  • 4 cups packed cleaned and coarsely chopped kale
  • 1 red bell pepper
  • 1 small onion, chopped
  • 1 (8 1/2 ounce) can cream-style corn
  • 1 cup egg whites or 1 cup egg substitute
  • 1 cup fat-free cottage cheese
  • 1 cup shredded low fat mozzarella
  • 12 cup grated parmesan cheese
  • 13 cup all-purpose flour
  • 14 teaspoon salt
  • 14 teaspoon cayenne

Directions

  1. 1
    Preheat oven to 350F Spray a 6 cup muffin tin with nonstick spray.
  2. 2
    Melt butter in a large skillet.
  3. 3
    Stir in the kale, red pepper, and onion.
  4. 4
    Cook and cover until kale is just wilted, about 5 minutes.
  5. 5
    Transfer the mixture to a large bowl and let cool about 10 minutes.
  6. 6
    Combine the corn, egg whites, cottage cheese, mozzarella, Parmesan, flour, salt, and cayenne in a food processor and blend.
  7. 7
    Stir the corn mixture into the kale mixture until well blended.
  8. 8
    Spoon the mixture into the cups, filling each about 2/3 full.
  9. 9
    Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.

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