Ingredients:
1 1/2 cups whole kernel corn
1 (28 ounce) cans no-salt-added whole tomatoes, undrained
6 slices bread, torn into small pieces
1 clove garlic, pressed or minced
1/4 cup chopped green onions ( , scallions)
1/4 cup chopped fresh parsley
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons corn oil margarine
1 large eggs
3 large egg whites
4 ounces reduced-fat sharp cheddar cheese, grated ( 1 cup)
1/2 cup fresh breadcrumbs ( 1 slice)
Directions:
Preheat the oven to 375 Degrees F.
Spray a 10-inch pie plate with non stick vegetable spray and set aside.
Combine all ingredients except the cheese and bread crumbs in a large bowl and mix well.
Spoon the mixture into the prepared pie plate.
Top with the cheese and bread crumbs.
Bake the pie in the preheated oven until a rich, golden brown, approximately 30 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.