Another version of the noodle-and-egg patty. Serves 1.
1/2 cup leftover noodles (I used whole-wheat spaghetti, cut into 1"-2" sections) 90 calories
1/8-1/4 cup finely-chopped onion 10-20 calories
2 tablespoons crumbled feta cheese 50 calories
4 small olives, minced (this would be maybe two larger olives? I used manzanillas) 20 calories
Seasoning to taste (I used black pepper and parsley) negligible calories
Toss, then add:
1 egg or 1/4 cup egg white from a carton 80 calories for the egg; 30 calories for the egg white
Mix well and cook over medium heat in a non-stick frying pan (Teflon works better for egg white; cast iron with a little oil works OK for regular egg). Cover so it will cook through before the bottom overcooks. Flip once, once it's mostly cooked but just needs the top finished off.
You can mix the noodles, vegetables, and seasonings the night before and store them in a Tupperware. Just add the egg in the morning, for a fast breakfast.
Total: 200-260 calories.
**calories according to Caloriecount.com.
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