Oyster Frittata

Ingredients

• 0.3 teaspoon pepper black
• 24 ounce cartons egg substitute 
• 0.3 cup fennel bulb divided chopped
• 1 cup corn kernels fresh ( 2 ears)
• 0.3 cup bell pepper green chopped
• 0.3 teaspoon hot sauce 
• 2 tablespoons jalapeno seeded chopped
• 0.3 cup milk 1% low-fat
• 2 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 1 ounce parmesan cheese fresh grated
• 0.3 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 12  shucked oysters 
• 0.3 cup bell pepper yellow chopped

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Add water to a small saucepan, filling two-thirds full. Bring to a boil; reduce heat, and simmer.
3. Add oysters, and cook 1 minute or until edges of oysters curl.
4. Drain.
5. Place the oysters in a small bowl; sprinkle with hot sauce.
6. Combine egg substitute, milk, salt, and black pepper in a medium bowl; stir well with a whisk.
7. Heat oil in a large nonstick skillet over medium heat.
8. Add the corn, onion, bell peppers, 2 tablespoons fennel, and jalapeo; cook for 3 minutes, stirring frequently.
9. Add oysters, and saut 1 minute.
10. Add egg mixture; cook 4 minutes or until almost set.
11. Combine 2 tablespoons fennel and cheese. Wrap handle of skillet with foil; broil 1 minute. Top with cheese mixture; broil for 1 minute or until cheese melts.
12. Serve warm.