Skinny Dip Spaghetti Pie September 19 2011

Skinny Dip Spaghetti PieServes 4

2 bags Skinny Dip Fettuccini
1 cup Eggbeaters OR
4 eggs, lightly beaten
3/4 cup shredded low fat sharp Cheddar cheese
1/3 cup nonfat milk
4 medium green onions, finely chopped
3/4 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper
Rinse noodles in a colander under running water.  Drain again and dab with paper towels to dry.
Stir together Eggbeaters, milk, salt, oregano and cayenne.  Stir in onions.  Generously coat a medium nonstick skillet with cooking spray.  Spread noodles in skillet and pour Eggbeaters evenly over the top.  Reduce heat to low, cover and cook 12-14 minutes or until center is almost set.
Remove skillet from heat. Sprinkle cheese over the noodle mixture.  Cover and let stand 2 minutes or until egg mixture is set and cheese is melted. Cut into wedges and serve.

Nutrition Breakdown
(using Eggbeaters)
Calories:  101.....Carbs:  3 grams.....Protein:  15 grams.....Fat:  3 grams