Fresh Corn in a Skillet 1 1/4 cups fresh corn cut off the ears (about 3) 1/4 cup chopped green onions 1 1/2 cups egg substitute 1/3 cup low fat milk 1 1/2 teaspoons minced fresh basil 1/8 teaspoon salt 1/4 teaspoon ground pepper 2 medium tomatoes, cut into 1/2 inch wedges 1 cup shredded, reduced fat cheddar cheese (4 ounces) Vegetable cooking spray Coat a medium nonstick skillet with cooking spray. Place over medium high heat until hot. Add corn and green onions, saut until tender. Combine egg substitute, milk, basil, salt and pepper; stir well. Pour egg mixture over vegetables in skillet. Cover and cook over medium low heat 15 minutes or until mixture is almost set. arrange tomato wedges in a circle around center of egg mixture and sprinkle with shredded cheese. Cover and cook an additional 5 minutes or until cheese melts. Cut into 6 wedges. Serve immediately. Yield: 6 servings