|3 ounces||Uncooked spaghetti|
|1 tablespoon||Vegetable oil|
|3 tablespoons||Grated parmesan cheese|
|1 cup||Sliced fresh mushrooms|
|¼ cup||Chopped green onions; (with tops)|
|2 teaspoons||Chopped fresh or|
|½ teaspoon||Dried oregano|
|1½ cup||Egg substitute or cholesterol-|
|Free egg product|
|2 tablespoons||Shredded part-skim|
Break spaghetti into about 2-inch pieces. Cook spaghetti as directed on package; drain. toss spaghetti, oil and Parmesan cheese. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook mushrooms and onions over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove from heat. Stir in spaghetti mixture, oregano, salt and pepper. Pour Egg Substitute into skillet. Cover and cook over medium-low heat 8 to 10 minutes or until eggs are set in center and light brown on bottom. Invert onto serving plate. Sprinkle with mozzarella cheese. Let stand 2 minutes. 4 SERVINGS.
NOTES : average
Recipe by: Betty Crocker's Low-Fat Converted by MM_Buster v2.0l.
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