| 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
A Message from our Provider:
“When God ordains, He sustains.”