| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Cooking lig, Eggs |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fat-Free Milk |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
lg |
Egg Whites |
| 3 |
lg |
Eggs |
| 2 |
c |
Cooked Fine Egg Noodles; (3.5 Oz Raw) |
| 1 |
pk |
Frozen Chopped Spinach; Thawed, Drained |
| 1 |
ts |
Stick Margarine Or Butter |
|
|
Cooking Spray |
| 2 |
|
Cloves Garlic; Crushed |
| 1/4 |
c |
Shredded Fontina Or Swiss Cheese |
INSTRUCTIONS
Combine first 5 ingredients; stir well with a whisk. Stir in noodles and
spinach. Melt margarine in a 10-inch ovenproof skilled coated with cooking
spray over medium heat. Add garlic; saute 1 minute. Spread egg mixture in
skillet. Cover; reduce heat to low. Cook 6 minutes or until top is almost
set. Uncover; sprinkle with cheese. Preheat broiler. Broil 5 minutes. Serve
immediately.
Recipe by: Cooking Light, J/F 98, pg. 164
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
02, 1998
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