Italian frittata

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-
\N \N Free egg product
2 tablespoons Shredded part-skim
\N \N 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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