Name: Vermicelli Frittata with Green Onions and Cheddar
Ingredients: 8 oz Uncooked vermicelli; broken in half; 4 Eggs*; 1/3 c Fat-free evaporated skimmed milk; 3/4 ts Salt; 3/4 ts Dried oregano leaves; 1/8 ts Ground red pepper; 1/2 c Green onions; finely chopped; 3 oz Reduced-fat sharp Cheddar cheese; shredded; 4 servings

The extent of God’s love at Calvary is seen in both the infinite cost to Him of giving His one and only Son, and in the wretched and miserable condition of those He loved. God could not remove our sins without an infinite cost to both Himself and His Son. And because of their great love for us, both were willing—yes more than merely willing—to pay that great cost, the Father in giving His one and only Son, and the Son in laying down His life for us. One of the essential characteristics of love is the element of self-sacrifice, and this was demonstrated for us to its ultimate in God’s love at Calvary.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Eggs	4	Servings

INGREDIENTS

8	oz	Uncooked vermicelli; broken in half
4		Eggs*
1/3	c	Fat-free evaporated skimmed milk
3/4	ts	Salt
3/4	ts	Dried oregano leaves
1/8	ts	Ground red pepper
1/2	c	Green onions; finely chopped
3	oz	Reduced-fat sharp Cheddar cheese; shredded
	4	servings

INSTRUCTIONS

1. Cook vermicelli to desired doneness as directed on package. Drain; rinse
with hot water.
2. Meanwhile, in small bowl, combine eggs, milk, 1/2 teaspoon of the salt.
oregano and ground red pepper; beat well. Stir in onions.
3. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium heat until hot. Place cooked vermicelli in hot skillet; pour egg
mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15
minutes or until center is almost set.
4. Remove skillet from heat; sprinkle remaining 1/4 teaspoon salt and
cheese over vermicelli mixture. Cover; let stand 2 minutes or until eggs
are set and cheese is melted. Serve from skillet, or run pancake turner
around edge of skillet to loosen and slide out onto serving plate. Cut into
wedges. If desired, garnish with additional chopped green onions.
*may use egg substitute (1/4 cup = 1 egg)
Recipe by: Pillsbury Fast and Healthy magazine
Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 21, 1998

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