CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Eggs |
Italian |
Pasta |
4 |
servings |
INGREDIENTS
3 |
oz |
Uncooked spaghetti |
1 |
tb |
Vegetable oil |
3 |
tb |
Grated parmesan cheese |
1 |
c |
Sliced fresh mushrooms |
1/4 |
c |
Chopped green onions; (with tops) |
2 |
ts |
Chopped fresh or |
1/2 |
ts |
Dried oregano |
1/4 |
ts |
Salt |
1/8 |
ts |
Pepper |
1 1/2 |
c |
Egg substitute or cholesterol- |
|
|
Free egg product |
2 |
tb |
Shredded part-skim |
|
|
Mozzarella cheese |
INSTRUCTIONS
Break spaghetti into about 2-inch pieces. Cook spaghetti as directed on
package; drain. toss spaghetti, oil and Parmesan cheese. Spray 10-inch
nonstick skillet with nonstick cooking spray. Cook mushrooms and onions
over medium heat about 3 minutes, stirring occasionally, until mushrooms
are tender; remove from heat. Stir in spaghetti mixture, oregano, salt and
pepper. Pour Egg Substitute into skillet. Cover and cook over medium-low
heat 8 to 10 minutes or until eggs are set in center and light brown on
bottom. Invert onto serving plate. Sprinkle with mozzarella cheese. Let
stand 2 minutes. 4 SERVINGS.
NOTES : average
Recipe by: Betty Crocker's Low-Fat
Converted by MM_Buster v2.0l.
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