| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | New import | 4 | Servings |
INGREDIENTS
| Olive oil cooking spray | ||
| 12 | Won ton skins | |
| 1 | lg | Egg white |
| 1/2 | ts | Dried oregano |
| 3/4 | c | Shredded Pecorino or |
| Parmigiano-Reggiano cheese |
INSTRUCTIONS
Place rack in center of oven, preheat oven to 400 F. Spray cookie sheet with olive oil. Lay wonton skins on sheet in single layer. Put egg white in a bowl and froth with a fork. Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese. Spray again with olive oil. Cut each in half diagonally with pizza cutter. Bake until edges are brown, about 6 to 7 minutes. Transfer to a rack to cool. Can be stored in an airtight container at room temperature for a few days. Makes 8 (3 chip) servings. Per serving: Calories 55 Fat 3g Cholesterol 6 mg Sodium 178mg Percent calories from fat 46 From: Abby Mandel Adapted and typos by Bobbie Beers Posted to MM-Recipes Digest V4 #134 by BobbieB1@aol.com on May 13, 1997
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