1 onion, diced
1 cup mushrooms sliced
½ cup zucchini sliced
¼ cup polenta
½ cup Corn
2 eggs
3 egg whites
1/3 cup skim milk
1 Tablespoon parsley, chopped
Step 1
In a non-stick frying pan cook onions till clear, add mushrooms and zucchini simmering for 3 mins.
Step 2
Stir in polenta and set aside for 5 mins to cool.
Step 3
Mix corn, eggs, egg whites, milk and parsley in a bowl. Add polenta mixture.
Step 4
Line an oven-proof dish with baking paper, pour mixture in and bake, uncovered at 180oC for 30 mins or until firm to touch.
SERVES 4
Per serve:
Kj 522
Kcal 12
Carb 13g
Fat 3.5g
Fibre 2g
