Cholesterol-Free Egg Substitute - cooking recipe

Ingredients

3 egg whites
1/4 c. nonfat milk
1 Tbsp. nonfat dry milk
1 tsp. vegetable oil

Preparation

Beat egg whites lightly with a fork.
Add remaining ingredients and beat until thoroughly blended.
Yield: 6 tablespoons or equivalent to 1/2 cup commercial egg substitute.