Oyster Frittata

15 ingredients
5 steps

Ingredients

  • 12 shucked oysters
  • 1/4 teaspoon hot sauce
  • 3 (8-ounce) cartons egg substitute
  • 1/4 cup 1% low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1 cup fresh or frozen corn kernels (about 2 ears)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fennel bulb, divided
  • 2 tablespoons chopped seeded jalapeno pepper
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

  1. 1
    Preheat broiler.
  2. 2
    Add water to a small saucepan, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add oysters, and cook 1 minute or until edges of oysters curl. Drain. Place the oysters in a small bowl; sprinkle with hot sauce.
  3. 3
    Combine egg substitute, milk, salt, and black pepper in a medium bowl; stir well with a whisk.
  4. 4
    Heat oil in a large nonstick skillet over medium heat. Add the corn, onion, bell peppers, 2 tablespoons fennel, and jalapeno; cook for 3 minutes, stirring frequently. Add oysters, and saute 1 minute. Add egg mixture; cook 4 minutes or until almost set.
  5. 5
    Combine 2 tablespoons fennel and cheese. Wrap handle of skillet with foil; broil 1 minute. Top with cheese mixture; broil for 1 minute or until cheese melts. Serve warm.

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