Corn-Onion Pudding

2 tablespoons extra virgin olive oil

1 large yellow onion, thinly sliced

1 ½ cups whole kernel yellow corn (fresh or frozen)

1 cup finely chopped bell pepper

3 eggs

1 cup fat-free half-and-half

salt and pepper, to taste

½ cup grated Parmesan cheese

Preheat oven to 400 degrees.

Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.

Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.

Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.

Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.