Recipe - Homemade Egg Substitute

6 Egg whites
One fourth cup Nonfat dry milk
1 tablespoon Vegetable oil

Combine all ingredients in a mixing bowl and blend until smooth. Store in a
jar in the refrigerator up to 1 week. Mixture also freezes well.

To prepare scrambled eggs; fry slowly over low heat in a nonstick frying
pan.

Yield 4 servings. One serving One fourth cup (1 egg equivalent) Calories 69,
Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol 1 mg, Sodium 98 mg,
Potassium 140 mg.

Exchange 1 lean meat

Source: The UCSD (Univ. Calif. San Diego) Healthy Diet for Diabetes ISBN
039549477X c. 1990

Shared by Elizabeth Rodier 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini