Preheat oven to 450?. 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; saute 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. NOTES : Per serving: cals - 316 - 23%ff fat - 10.6g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 38 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 5.5mg||2 %|
|Sodium 199.7mg||7 %|
|Potassium 291.1mg||8 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 20.3g|
|Protein 7.1g||10 %|
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Calories per serving: 147
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