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Egg Substitute
6 each Egg whites
1/4 cup Nonfat dry milk
1 tbsp Canola oilCombine all ingredients in a mixing bowl and blend until smooth. Store in a jar in refrigerator up to one week. Also freezes well.
To Prepare as Scrambled Eggs: Fry slowly over low heat in a non stick pan. Makes 1 cup. Can be used in place of commercial egg substitute and is considerably cheaper.
– 1/4 cup calories 70,protein 6.5gm,carb.2.8gm,total fat 3.5gm,CSI Units 0.6,dietary fiber 0.0gm,sodium 99mg,potassium 140mg,calcium 58mg,iron 0.0mg “The New American Diet” by Sonja L. Connor,M.S.,R.D. and William E.
Connor,M.D.
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