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| 8 x ca. 30 g | Uncooked vermicelli; broken in half |
| 4 | Eggs* |
| 1/3 Tasse | Fat-free evaporated skimmed milk |
| 3/4 Teelöffel | salt |
| 3/4 Teelöffel | oregano dried leaves |
| 1/8 Teelöffel | red pepper ground |
| 1/2 Tasse | green onions finely chopped |
| 3 x ca. 30 g | Reduced-fat sharp Cheddar cheese; shredded |
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1. Cook vermicelli to desired doneness as directed on package. Drain; rinse with hot water.
2. Meanwhile, in small bowl, combine eggs, milk, 1/2 teaspoon of the salt. Oregano and ground red pepper; beat well. Stir in onions.
3. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place cooked vermicelli in hot skillet; pour egg mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
4. Remove skillet from heat; sprinkle remaining 1/4 teaspoon salt and cheese over vermicelli mixture. Cover; let stand 2 minutes or until eggs are set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.
4 servings
*may use egg substitute (1/4 cup = 1 egg)
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