This is modified from the latest issue of everyday food, although my mom used to make herself something like this all the time, and I've done similar things with potatoes. It's a good use for leftover pasta! Just a warning... I have no idea what the fat content of soy cheese is because I never use the stuff. You could decrease the cheese and throw in some herbs, if it's a concern.
4 egg whites or Egg Beaters to equal 2 eggs 2 tbsp soy/rice milk 1/2 tsp salt 1/8 tsp pepper 1 1/2 cups plain cooked spaghetti (or other long pasta) 1/2 cup shredded soy swiss cheese 1/4 cup thawed frozen peas (omit if not safe for you, or substitute a veggie you can have)
Heat broiler. In a medium bowl, whisk together the "eggs", milk, salt and pepper. Stir in the spaghetti, cheese, and peas.
Heat a small (7-8") ovenproof nonstick skillet over medium-low heat, and spray generously with cooking spray. Pour in spaghetti mixture; cook until top is almost set, 5-7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1 minute.