Title: Italian Frittata
Categories: Pasta
Yield: 4 servings

3 oz Uncooked spaghetti
1 tb Vegetable oil
3 tb Grated parmesan cheese
1 c Sliced fresh mushrooms
1/4 c Chopped green onions; (with
-tops)
2 ts Chopped fresh or
1/2 ts Dried oregano
1/4 ts Salt
1/8 ts Pepper
1 1/2 c Egg substitute or
-cholesterol-
Free egg product
2 tb Shredded part-skim
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

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