Egg substitute

By barbsjustagirl

Editor's Note: The cholesterol in 1 large whole fresh egg is 213 mg.


Nutritional Analysis: One serving (1/4 cup) equals 100 calories, 5 g fat (0.55 g saturated fat), 1 mg cholesterol, 150 mg sodium, 5 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

Homemade Egg Substitute published in Light & Tasty June/July 2001, p20

Ingredients

• Ingredients
• 2 large egg whites, lightly beaten
• 1 tablespoon nonfat dry milk powder
• 1 teaspoon canola oil
• 4 drops yellow food coloring, optional

Details

Servings 1

Preparation

Step 1

In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired. Yield: 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.