Italian Frittata

Recipe Ingredients

3 oz	85g	Uncooked spaghetti
1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Grated parmesan cheese
1 cup	237ml	Sliced fresh mushrooms - (about 3
1 oz	28g	)
1/4 cup	15g / 0.5oz	Chopped green onions - (with
		Tops)
2 teaspoons	10ml	Chopped fresh or
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 1/2 cups	297g / 10oz	Egg substitute or cholesterol-
		Free egg product
2 tablespoons	30ml	Shredded part-skim
		Mozzarella cheese

Recipe Instructions

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.

Source:
Betty Crocker's Low-Fat

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