Homemade Egg Substitute I

Description

Yield 4 servings.

Ingredients

• 6 egg whites
• ¼ cup non-fat dry milk
• 1 tbsp vegetable oil

Procedures

1. Combine all ingredients in a mixing bowl and blend until smooth.
2. Store in a jar in the refrigerator up to 1 week.
3. Mixture also freezes well.
4. To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan.

Nutritional information

One serving ¼ cup (1 egg equivalent):

• Calories 69 | protein 7 g |fat 3 g |fiber 0
• Exchange 1 lean meat