Title: Homemade Egg Substitute
Categories: Diet Info Diabetic
Yield: 4 Servings

6		Egg whites
1/4	c	Nonfat dry milk
1	tb	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 1/4 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 0-395-49477-X c. 1990

Shared by Elizabeth Rodier 5/93

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