Italian frittata
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.