Homemade Egg Substitute - cooking recipe

Ingredients

6 egg whites
1/2 c. nonfat dry milk
1 Tbsp. canola

Preparation

Blend all ingredients until smooth.
Store in the refrigerator for up to 1 week in airtight container or freeze for a month. Makes 1 cup (1/4 cup replaces 1 egg).
Per 1/4 cup contains 70 calories, 4 grams fat.