Spaghetti Pancake Recipe
Ingredients
| 1/4 cup egg substitute or 1 large egg | ||
| Dried thyme | 1/8 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Green onion | 1 Large, thinly sliced | |
| 1/2 cup drained canned mushroom stems and pieces | ||
| Cooked spaghetti | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 1/2 Teaspoon, grated | |
Directions
1. In small bowl or 1-cup glass measure, beat together egg substitute, thyme, garlic powder, pepper, and 1 tablespoon water; set aside.
2. Spray medium nonstick skillet with nonstick cooking spray. Saute scallion, mushrooms, and spaghetti over medium-high heat, stirring frequently, until scallion is soft, about 1 minute. Spread mixture evenly over bottom of skillet. Reduce heat to medium-low.
3. Pour egg mixture evenly over spaghetti, tilting skillet to distribute evenly. Sprinkle cheese over top. Cover and cook until egg is set, 1 to 2 minutes.
2. Spray medium nonstick skillet with nonstick cooking spray. Saute scallion, mushrooms, and spaghetti over medium-high heat, stirring frequently, until scallion is soft, about 1 minute. Spread mixture evenly over bottom of skillet. Reduce heat to medium-low.
3. Pour egg mixture evenly over spaghetti, tilting skillet to distribute evenly. Sprinkle cheese over top. Cover and cook until egg is set, 1 to 2 minutes.
Chef
