Directions:
- Preheat oven to 425°.
- Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; sauté 5 minutes. Add 2 cups corn, jalapeño, and cumin; sauté 5 minutes or until peppers are crisp-tender. Remove from heat, and stir in cheese. Spoon about 3/4 cup bell pepper mixture into each of 4 gratin dishes coated with cooking spray.
- Combine 3/4 cup corn, 1/2 teaspoon salt, milks, flour, and eggs in a blender; process until smooth. Pour about 1/2 cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425° for 25 minutes or until golden.
- Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425º
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.68 Kcal (1255 kJ) | ||
| Calories from fat | 60.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 10% | |
|---|---|---|---|
| Cholesterol | 141.33mg | 47% | |
| Sodium | 578.54mg | 24% | |
| Potassium | 597.46mg | 13% | |
| Total Carbs | 46.34g | 15% | |
| Sugars | 10.5g | 42% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 12.28g | 25% | |
| Vitamin C | 101.3mg | 169% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 41.8mg | 232% | |
| Calcium | 152.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 82.46 Kcal (345 kJ) | ||
| Calories from fat | 16.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 10% | |
|---|---|---|---|
| Cholesterol | 38.89mg | 47% | |
| Sodium | 159.18mg | 24% | |
| Potassium | 164.39mg | 13% | |
| Total Carbs | 12.75g | 15% | |
| Sugars | 2.89g | 42% | |
| Dietary Fiber | 1.5g | 22% | |
| Protein | 3.38g | 25% | |
| Vitamin C | 27.9mg | 169% | |
| Vitamin A | 0.7mg | 79% | |
| Iron | 11.5mg | 232% | |
| Calcium | 41.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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