Recipe - Vermicelli Flan

8 ounce Uncooked vermicelli; broken
in half
4 Eggs*
1/3 cup Fatfree evaporated skimmed
milk
Three fourths teaspoon Salt
Three fourths teaspoon Dried oregano leaves
1/8 teaspoon Ground red pepper
One half cup Green onions; finely chopped
3 ounce Reducedfat sharp Cheddar
cheese; shredded

1. Cook vermicelli to desired doneness as directed on package. Drain; rinse
with hot water.

2. Meanwhile, in small bowl, combine eggs, milk, One half teaspoon of the salt.
oregano and ground red pepper; beat well. Stir in onions.

3. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium heat until hot. Place cooked vermicelli in hot skillet; pour egg
mixture evenly over top. Reduce heat to mediumlow; cover and cook 13 to 15
minutes or until center is almost set.

4. Remove skillet from heat; sprinkle remaining One fourth teaspoon salt and
cheese over vermicelli mixture. Cover; let stand 2 minutes or until eggs
are set and cheese is melted. Serve from skillet, or run pancake turner
around edge of skillet to loosen and slide out onto serving plate. Cut into
wedges. If desired, garnish with additional chopped green onions.

4 servings

*may use egg substitute (One fourth cup = 1 egg)

Recipe by: Pillsbury Fast and Healthy magazine

Posted to MCRecipe Digest by Susan camyfan@abac.com on Apr 21, 1998