Corn Timbale With Kale
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 14.79 ml unsalted butter
- 946.36 ml packed cleaned and coarsely chopped kale
- 1 red bell pepper
- 1 small onion, chopped
- 240.97 g can cream-style corn
- 236.59 ml egg whites or 236.59 ml egg substitute
- 236.59 ml fat-free cottage cheese
- 236.59 ml shredded low fat mozzarella
- 118.29 ml grated parmesan cheese
- 78.78 ml all-purpose flour
- 1.23 ml salt
- 1.23 ml cayenne
directions
- Preheat oven to 350°F Spray a 6 cup muffin tin with nonstick spray. Melt butter in a large skillet. Stir in the kale, red pepper, and onion. Cook and cover until kale is just wilted, about 5 minutes. Transfer the mixture to a large bowl and let cool about 10 minutes.
- Combine the corn, egg whites, cottage cheese, mozzarella, Parmesan, flour, salt, and cayenne in a food processor and blend. Stir the corn mixture into the kale mixture until well blended.
- Spoon the mixture into the cups, filling each about 2/3 full. Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.
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