Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997

Gallery

Recipe Summary test

Yield:
2 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Combine first 3 ingredients in a small bowl. Stir well; set aside.

  • Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms, and corn; sauté 4 minutes or until soft. Stir in pasta until well-blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450° for 5 minutes or until center is set. Garnish with green onions, if desired.

Nutrition Facts

416 calories; calories from fat 23%; fat 10.6g; saturated fat 5g; mono fat 4g; poly fat 0.8g; protein 31.2g; carbohydrates 50.4g; fiber 4.8g; cholesterol 18mg; iron 6mg; sodium 664mg; calcium 368mg.
Advertisement