| 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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