| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sami | 12 | -14 | |
INGREDIENTS
| 5 | c | Egg Noodles |
| 4 | tb | Margarine; (melted) |
| 5 | Eggs; (beaten lightly) | |
| 1 | c | Onion; (grated) |
| 8 | oz | Sliced Mushrooms |
| 2 | c | Carrots; (grated) |
| 2 | c | Zucchini; (grated) |
| 2 | c | Cheddar Cheese; (optional) |
| 2 | tb | Balsamic Vinegar |
| 1/2 | ts | Black Pepper |
| 1/2 | ts | Salt |
| 1/2 | ts | Cumin |
| 1/2 | ts | Sage |
| 1/2 | ts | Oregano |
INSTRUCTIONS
Boil noodles til tender - about 10 to 12 minutes. In a large mixing bowl, combine all spices and mix thoroughly. In a skillet, saute mushrooms and onions with balsamic vinegar until the liquid is reduced, about 3-4 minutes. Add mixture to spices, along with carrots and zucchini. Mix together well. Drain noodles and combine with above in mixing bowl. Add melted margarine and eggs. Mix all together. Cover a 9 x 13 inch baking dish with non-stick spray. Add the mixture and bake at 375 F for 20 minutes; a little longer if you like a darker appearance. Posted to JEWISH-FOOD digest by Jeff Freedman <jefffree@eskimo.com> on Feb 08, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”