Latest Menu Blend Corn-Onion Pudding

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Corn-Onion Pudding

"Lend me your ears! This vegetable-dense, antioxidant-packed facet dish is savory and scrumptious yr-round."

Ingredients :

2 tablespoons greater virgin olive oil
1 huge yellow onion, thinly sliced
1 1/2 cups whole kernel yellow corn (fresh or frozen)
1 cup finely chopped bell pepper
3 eggs
1 cup fats-loose 1/2-and-half
salt and pepper, to taste
1/2 cup grated Parmesan cheese

Instructions :

Prep : 10M	Cook : 9M	Ready in : 1H5M

Preheat oven to 400 degrees.
Heat oil in large skillet. Add onion; cook over low warmness, stirring often, until golden and barely caramelized, about 20 mins.
Place onion in a shallow 9-via-9-inch ovenproof dish. Add corn and bell pepper.
Beat eggs; stir into half-and-half. Pour egg combination over casserole, upload salt and pepper, and stir. Sprinkle cheese on top.
Bake at four hundred ranges for 30 to 35 minutes until firm. Brown top below a broiler. Let cool for 10 minutes. Cut in squares and serve.

Notes :

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