Preparation:
Cook pasta according to package directions. Drain and cool slightly, but do not rinse. Place pasta in medium bowl with bell pepper. Combine egg, egg white, milk, cheese, chili powder, cumin and black pepper in small bowl; pour over pasta, tossing to coat evenly.
Spray large nonstick skillet with nonstick cooking spray. Add pasta mixture, spreading evenly and pressing firmly. Cook over medium-low heat until bottom is golden brown, about 7 to 8 minutes. Slide noodle cake onto large plate, invert and return noodle cake to skillet. Cook until brown, 3 to 5 minutes. Cut into wedges; serve warm, topped with yogurt and cilantro. |
