Break 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|
|Calories from Fat: 30 (26%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 114
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