|Egg substitute/1 large egg||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Scallions||1 Large, thinly sliced (Green Onion)|
|Canned mushroom stems and pieces||1⁄2 Cup (8 tbs), drained|
|Cooked spaghetti||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 1⁄2 Teaspoon|
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.