Recipe - Italian Fondue

3 ounce Uncooked spaghetti
1 tablespoon Vegetable oil
3 tablespoon Grated parmesan cheese
1 cup Sliced fresh mushrooms
One fourth cup Chopped green onions; (with
tops)
2 teaspoon Chopped fresh or
One half teaspoon Dried oregano
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 One half cup Egg substitute or
cholesterol
Free egg product
2 tablespoon Shredded partskim
Mozzarella cheese

Break spaghetti into about 2inch pieces. Cook spaghetti as directed on
package; drain. toss spaghetti, oil and Parmesan cheese. Spray 10inch
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 mediumlow
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 LowFat

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