| 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
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