Recipe By Chef Jim Coleman
It's fun to make individual servings for dinner, add a salad or soup and you've got a meal. Or, you can easily take these to school for lunch. Try vegetarian sausage and low fat cheeses to make this super-healthy. Also, try using reduced fat cottage cheese and sour cream – you won't miss the fat!

Ingredients

• ½ pound sausage raw
• 1 tomato, chopped
• 6 eggs
• ½ cup flour
• ½ teaspoon baking powder
• 1 clove garlic, finely minced
• 1 ear of uncooked corn, kernels removed (or ½ cup frozen, drained)
• 8 oz. sour cream
• 6 oz. cottage cheese
• 1¼ cup grated cheddar
• 1¼ cup Monterey Jack cheese
• Salt & pepper to taste

Directions

1. In a non-stick skillet over medium high heat, brown the sausage. Drain off excess fat and stir in tomatoes.

2. In a mixing bowl, beat the eggs.

3. Add the flour, baking powder, salt & pepper, garlic, fresh corn, sour cream and cottage cheese until well blended.

4. Stir in the cheese and sausage.

5. Spray 4 – 8 oz. Ramekins and evenly distribute the mixture in the ramekins.

6. Bake in a preheated 375° oven for 30-35 minutes.