2 slightly beaten eggs
1 c. skim milk
1/4 tsp. salt
1/8 tsp. pepper
1 (12 oz.) can whole kernel corn, drained (can use 1/2 c. of another cooked or canned vegetable)
1/4 c. sliced green onions
2 Tbsp. fine dry bread crumbs
2 Tbsp. grated Parmesan cheese
2 tsp. margarine, melted

In a medium mixing bowl, stir together eggs, milk, salt and pepper. Stir in corn and green onions (may set aside some corn and green onions for garnish). Spray 2 (12-ounce) casseroles with nonstick coating. Divide egg mixture between the two. Bake, uncovered, at 325° for 25 minutes.

Stir together bread crumbs, Parmesan cheese and margarine. Put on top of baked casseroles. Put back in oven for 15 minutes more or until a knife inserted near the center comes out clean. Garnish with reserved corn and onions. Makes 2 servings.

Per Serving: 348 Calories, 14 g. Fat, 282 mg. Cholesterol and 628 mg. Sodium.