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Italian Frittata

italian, brunches & entertaining, main dishes, eggs, breakfast
light meals

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
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

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.

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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