1 egg separated
1 egg white
1/4 teaspoon cream of tartar
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2/3 cups skim milk
1 tablespoon olive oil
1 1/2 teaspoons baking powder
1 1/2 teaspoons fresh cilantro, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground cumin

Heat oven to 425 degrees. Spray round pan (8x1 1/2 inch) with nonstick cooking spray. Beat 2 egg whites and the cream of tartar in a medium bowl with electric mixer until stiff but not dry. Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt and cumin in medium bowl and beat vigorously for 30 seconds. Fold cornmeal mixture into egg whites and pour into pan. Place a few cilantro leaves on batter and sprinkle with additional cornmeal. Bake 15-20 minutes or until golden brown. Cut into 8 wedges and serve warm.

Makes 8 Servings
Serving Size: 1 slice