| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 2 | Servings | |
INGREDIENTS
| 1 1/4 | c | Egg substitute |
| 1/4 | c | Dry bread crumbs |
| 1/4 | c | Shredded provolone cheese |
| 1 | t | Olive oil |
| 1 | c | Chopped green onions |
| 1 | c | Presliced mushrooms |
| 3/4 | c | Fresh corn kernels |
| 1 | c | Cooked angel hair pasta |
| 1/4 | c | Grated Parmesan cheese |
| Green onions, optional |
INSTRUCTIONS
1997 Preheat oven to 450°. Combine first 3 ingredients in a small bowl. Stir well; set aside. Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms and corn; saute 4 minutes or until soft. Stir in pasta until well-blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450° for 5 minutes or until center is set. Garnish with green onions, if desired. NOTES : Per serving: cals - 316 - 23%ff fat - 10.6g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons <[email protected]> on Jul 06,
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