Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
1218
Calories
51g
Protein
38g
Fat
169g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ cup egg substitute
- 1-cup pre-sliced mushrooms
- ¼ cup dry breadcrumbs
- ¾-cup fresh corn kernels
- ¼ cup shredded provolone cheese
- 1 cup cooked angel hair pasta
- 1-teaspoon olive oil
- ¼ cup grated parmesan cheese
- 1 cup chopped green onions optional
Directions
1
Preheat oven to 450.
2
Combine first 3 ingredients in a small bowl.
3
Stir well; set aside.
4
Wrap handle of a large nonstick skillet with foil.
5
Heat oil in skillet over medium-high heat.
6
Add green onions, mushrooms and corn; saute 4 minutes or until soft.
7
Stir in pasta until well blended.
8
Add egg substitute mixture; cook 2 minutes or until set around edges.
9
Sprinkle with parmesan.
10
Bake at 450 for 5 minutes or until center is set.
11
Garnish with green onions, if desired.
Recipe sourced from
fandom