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Low Fat Italian Frittata Recipe
Ingredients
3 ounces uncooked spaghetti
1 tablespoon vegetable oil
3 tablespoons grated Parmesan cheese
1 cup sliced fresh mushrooms about 3
1 ounce
1/4 cup chopped green onions with
tops
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Egg Substitute or cholesterol-
free egg product
2 tablespoons shredded part-skim
mozzarella cheese
Method
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.
SERVINGS.
