italian frittata
- Categories
- Pasta
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1½ cup | Egg substitute or cholesterol- |
| Free egg product | |
| 2 tablespoons | Shredded part-skim |
| Mozzarella cheese |
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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