Ingredients
1 medium tomato, peeled and chopped
2.5-ounce jar sliced mushrooms, drained
1/4 cup chopped onions with tops
4 eggs
1 teaspoon basil leaves, crushed
1/4 teaspoon salt
5 drops liquid hot pepper seasoning
cooked spinach noodles
grated Parmesan cheese
Directions
1 In 2-quart casserole, stir together tomato, mushrooms, and onions.
2 Cook on HIGH 1-1/2 minutes.
3 In small bowl, beat together eggs and seasonings until blended.
4 Stir into vegetables.
5 Cook on HIGH, stirring occasionally, until almost set, about 3 to 4 minutes.
6 Stir.
7 Divide cooked noodles between warmed plates.
8 Spoon egg mixture over noodles.
9 Sprinkle with cheese.
MAKES 2 to 4 servings
1 medium tomato, peeled and chopped
2.5-ounce jar sliced mushrooms, drained
1/4 cup chopped onions with tops
4 eggs
1 teaspoon basil leaves, crushed
1/4 teaspoon salt
5 drops liquid hot pepper seasoning
cooked spinach noodles
grated Parmesan cheese
Directions
1 In 2-quart casserole, stir together tomato, mushrooms, and onions.
2 Cook on HIGH 1-1/2 minutes.
3 In small bowl, beat together eggs and seasonings until blended.
4 Stir into vegetables.
5 Cook on HIGH, stirring occasionally, until almost set, about 3 to 4 minutes.
6 Stir.
7 Divide cooked noodles between warmed plates.
8 Spoon egg mixture over noodles.
9 Sprinkle with cheese.
MAKES 2 to 4 servings