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Suggest a better description1. In a large pot over high heat, bring to a boil 2 quarts of water. Cook noodles until barely tender (about 5 minutes). Drain and refresh under cold water, then set aside. 2. Preheat oven to 350 degrees F. Lightly oil an 8-inch ring mold or an 8-inch-square baking pan. 3. In a large skillet over medium-high heat, heat butter and saute green onion, bell pepper, and mushrooms for 5 minutes. Add flour and salt substitute and cook, stirring, for 2 minutes. Pour in milk and cook, stirring frequently, until thick (about 8 minutes). Stir in yogurt and pepper and remove from heat. 4. Separate eggs. In a small bowl combine all egg whites and beat until stiff. In a separate bowl beat egg yolks until foamy, then add to sauteed vegetables. Add drained noodles and fold in egg whites, then parsley. Pour mixture into prepared pan. 5. Bake until set (about 30 minutes). Unmold and serve hot. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 238 | ||
Calories from Fat: 145 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 373.4mg | 115 % | |
Sodium 243.8mg | 8 % | |
Potassium 287.8mg | 8 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.4g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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