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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Asian Asian, Main dishes 4 Servings

INGREDIENTS

6 Egg whites
1 Egg yolk
1 1/2 c Spaghetti squash, cooked
1/2 c Broccoli, finely chopped
1/3 c Carrot, shredded
1/2 c Red bell pepper, chopped
1 T Chopped basil
1 T Chopped dill
1/4 t Fresh ground black pepper
3 oz Sun-dried tomatoes
2 c Chopped tomatoes
1/2 c Knorr's vegetable stock
1 Green onion, chopped
1 Garlic clove, quartered

INSTRUCTIONS

Rehydrate sun-dried tomatoes in boiling water for ten minutes.  In a
medium bowl, beat egg whites and yolk until frothy. Add the  cooked
spghetti squash, broccoli, carrot, red pepper, herbs and  pepper. Set
aside.  Place all the sauce ingredients in a blender or food processor.
Cover  and process until pureed. Spoon into saucepan; warm over low
heat  until heated through.  Spray a nonstick skillet with cooking
spray. Drop batter, 1/4 cup at a  time, into skillet. Cook over medium
heat until browned; turn and cook  until set. Place on a heated platter
and keep warm until all are  cooked. Serve topped with sauce. Posted to
MC-Recipe Digest V1 #200  Date: Mon, 12 Aug 1996 23:13:49 -0400  From:
ADAMSFMLE@aol.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 149
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 45mg
Sodium: 862.9mg
Potassium: 1272.4mg
Carbohydrates: 24.8g
Fiber: 5.9g
Sugar: 13.8g
Protein: 11.5g


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