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Suggest a better descriptionPreheat 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 | ||
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Calories: 147 | ||
Calories from Fat: 38 (26%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 147
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