Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Fat-Free Milk |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 larges | Egg Whites |
| 3 larges | Eggs |
| 2 cups | Cooked Fine Egg Noodles; (3.5 Oz Raw) |
| 1 pack | Frozen Chopped Spinach; Thawed, Drained |
| 1 teaspoon | Stick Margarine Or Butter |
| Cooking Spray | |
| 2 | Cloves Garlic; Crushed |
| ¼ cup | Shredded Fontina Or Swiss Cheese |
Combine first 5 ingredients; stir well with a whisk. Stir in noodles and spinach. Melt margarine in a 10-inch ovenproof skilled coated with cooking spray over medium heat. Add garlic; saute 1 minute. Spread egg mixture in skillet. Cover; reduce heat to low. Cook 6 minutes or until top is almost set. Uncover; sprinkle with cheese. Preheat broiler. Broil 5 minutes. Serve immediately.
Recipe by: Cooking Light, J/F 98, pg. 164 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998