| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Pasta | 1 | Servings | |
INGREDIENTS
| 4 | lg | Eggs |
| 3 | c | Cooked spaghetti (to 4 |
| Cups) | ||
| 2 | c | Cooked vegetables — * see |
| Note | ||
| 3/4 | c | Cheese — shredded |
| 1/2 | ts | Salt |
INSTRUCTIONS
From: Hazel Slone <hslone@freenet.columbus.oh.us> Date: Sun, 19 May 1996 19:09:35 -0400 (EDT) * Recipe pictured in magazine used broccoli, red pepper, and mushrooms. Use whatever vegetables you choose. Beat eggs, then stir in spaghetti, vegetables, cheese, and salt. Spray a large nonstick skillet with nonstick cooking spray. Over medium heat spread pasta mixture in skillet and press down gently with spatula. Cover and cook 4 to 5 minutes until egg looks set and cheese is melted. Bottom will brown. Cut in wedges. Serve as is or top with a little spaghetti sauce, salsa, or ketchup. If you have any leftover rice or sliced cooked potatoes, use those in place of pasta. Recipe By : from Woman's Day, 6-27-95; Budget Cook by Nancy Dell'aria Posted to Master Cook Recipes List, Digest #90
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”