Individual Pepper & Corn Frittatas

Vegetarian Times Issue: January 1, 2001   p.71

Directions

1. Preheat oven to 375F. Coat 8 6-oz. ramekins or oven-proof custard cups with nonstick cooking spray. Set ramekins on baking sheet.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add red peppers, green onions and corn, and cook, stirring often, 3 minutes, or until vegetables are tender. Remove from heat, stir in oregano, cumin, salt and chile powder. Let cool. 
3. In large bowl, whisk whole eggs, egg whites and soymilk. Add cheese and cooled vegetables, and stir well. Divide mixture among prepared ramekins. Top each frittata with a tomato slice.  
4. Bake 30 to 35 minutes, or until frittatas are set, golden brown and puffy. Let sit 5 minutes. Sprinkle with cilantro, and serve.