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Suggest a better descriptionBreak spaghetti into about 2-inch pieces. Cook spaghetti as directed on package; drain. toss spaghetti, oil and Parmesan cheese. Spray 10-inch 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 medium-low 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 Crockers Low-Fat
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 4 servings | ||
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Calories: 114 | ||
Calories from Fat: 30 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 38.2mg | 1 % | |
Potassium 114mg | 3 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.9g | ||
Protein 4.3g | 6 % | |
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: 114
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