Corntatta

Corntatta

(serves one for main, 2 for starters)

1/2 bag organic frozen corn kernels (5 oz)
2 eggs
1 cup skim milk
1/4 cup fat free ricotta cheese
2 oz low fat cheddar grated
1 teaspoon tarragon leaves, crushed
1 tablespoon corn meal
1 tablespoon finely grated romano cheese

Beat the eggs within an inch of their life. Add milk, and take out more aggression thereon. Plop in the ricotta and have-at-it again. Same with the cheddar and tarragon. Stir in the corn. Pour into a greased baking dish (a small one). Mix the corn meal and the romano and sprinkle on top. Place in a 385 degree oven for 3o minutes or until the top looks browned lightly, and the custard has set.