| 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 |
ts |
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
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 <taillon@access.mountain.net> on Jul 06, 1997
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