salt and pepper.
Pour egg mixture evenly over the top
Put bread in the toaster.
Cook the eggs whites via skillet or covered in the microwave for about 2-2:30 minutes.
Once the toast is done, sprinkle the balsamic vinegar on one slice.
Top that slice with the tomato slices, cooked egg whites, and the final slice of bread.
Enjoy!
Preheat over to 350 degrees.
Use cooking spray to completely grease a 6 muffin tin.
Place chopped veggies into muffin tins.
Pour egg whites, equally, over the veggies in the muffin tins.
Bake for 30 minutes or until egg white are cooked completely.
Serve hot or refrigerate and reheat for 30 seconds each in microwave.
esired, and salsa to the egg mixture and stir gently. Remove
Cook all the vegetables in a lightly greased pan and drain well. In a large bowl, combine the beef, vegetables, egg and a pinch of salt and pepper. Mix thoroughly. Follow wrapping instructions on egg roll wrapper pkg. Pan fry or deep fry the rolls until light brown.
ngredients; mix well. Place an egg roll wrapper on work surface
erve plain or with with Easy Egg Foo Yung Sauce.
epper, and pour in the egg whites.
Cook in a
round outer edge of each egg roll wrapper. Spoon 1/3
ike on top of cooking egg mixture WITHOUT STIRRING, let eggs
1. Mix chicken broth with corn starch and bring to boil. Reduce heat to a simmer. Slowly add egg, stirring constantly, until egg forms lacy strands.
alt in bowl.
Add egg and extra yolks; mix thoroughly
ike a dipping sauce for egg rolls. But these are so
t to your taste.) Lay egg roll wrapper flat and put
Soak mushrooms in warm water 30 minutes.
Drain, chop, discard stems.
Chop chicken.
Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
Add vegetables; stir fry for 3 minutes more.
Blend soy sauce into cornstarch, ginger, sugar, and salt.
Stir into chicken mixture, cook until thickened.
Cool.
Wrap 2 Tbsp filling in wrapper burrito style.
Bake on cookie sheet at 350\u00b0 for 20 minutes.
For extra brown rolls, brush with egg white mixed with a little water, before baking.
ixture in center of each egg roll wrapper.
Fold top
rom white and whisk egg whites in a jug, sprinkle
n a strainer.
Fill egg rolls, fold and seal.(directions
Cook sausage; drain fat.
Add spaghetti sauce and simmer for 10 minutes.
Mix eggs and cottage cheese.
Shred or grind Mozzarella cheese.
In a pan, spread a little of meat sauce on the bottom, then spread egg roll wrappers in one layer; add 1/3 of meat sauce, 1/2 cottage cheese mixture and 1/3 of Mozzarella cheese.
Repeat one more time.
Spread one more layer of egg roll wrappers, meat sauce and Mozzarella cheese.
Sprinkle generous amount of Parmesan cheese on top.
Bake at 350\u00b0 for 30 minutes.
Starting with cabbage, place ingredients alternately in electric skillet, adding sausage last, and cook until cabbage is transparent.
Wrap in egg roll wraps.
(Secure wraps by putting egg white on the last closing of wrap.) Deep fry until golden brown.