Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
ith a fork until the egg yolk is fully mixed inches
r whisk together the eggs, egg substitute, and cheese; add the
ell.
Add cheese-and-egg mixture to mixing bowl of
ice and thick so the frittata doesn't stick. Heat pan
with fork, mix spinach, eggs, egg whites, green onions, feta, 1
Preheat the oven to 350 degrees. Spray a smaill nonstick pan with an ovenproof handle with cooking spray. Over medium heat, saute the vegetables.
In a small bowl, whisk together the egg and egg whites with a little salt and pepper. Pour the egg mixture into the pan and move it around with a spatula until slightly solidified. Transfer the pan to the oven.
Bake until the frittata is almost firm to the touch (approximately 15-20 minutes). Sprinkle with the cheese and bake until firm. Serve immediately.
Preheat broiler. Oil a small frying pan and place over medium heat. Cook onion, stirring, for 1 min. Add asparagus and cook, stirring, for 2 mins.
Whisk together eggs, egg whites and cottage cheese. Pour over asparagus mixture in pan. Cook for 5 mins, or until browned underneath.
Transfer to oven and broil for 5 mins, or until frittata is just set.
In a medium bowl, combine remaining ingredients. Serve frittata with arugula salad.
0 mins.
Whisk the egg whites, eggs, milk, 1/4
ater.
Next prepare egg mixture for frittata by beating eggs until
Preheat the broiler. Cook peas, pepper and sweet potato in medium nonstick skillet on medium heat, stirring, for 3-5 mins, or until just tender.
Whisk egg whites and sour cream in a large bowl until combined; stir in basil.
Pour the egg white mixture over vegetables. Cook, covered, on low heat for 10 mins, or until almost set.
Sprinkle Parmesan cheese over frittata. Broil until top is lightly browned and set. Cut into slices to serve.
ore.
Meanwhile, whisk together egg whites and 2 tablespoons pecorino
edium bowl, beat together eggs, egg whites, salt and pepper; stir
ven. Beat the eggs and egg whites in a mixing bowl
bowl whisk together the egg whites, egg& milk.
Add remaining
econds, until aromatic. Pour in egg substitute or eggs, making sure
owl, whisk together the eggs, egg whites, Italian seasoning, salt and
Preheat grill.
Spray small frying pan with cooking oil; cook onion over heat, stirring, one minute. Add asparagus; cook, stirring, 2 minutes.
Meanwhile, combine eggs, egg whites, and cheese in a medium jug. pour over asparagus mixture in pan. Cook, uncovered, about 5 minutes or until frittata is browned underneath.
Place pan under grill for about 5 minutes or until frittata is set.
Combine remaining ingredients in a bowl, serve frittata with salad.
Heat olive oil in a nonstick skillet over medium heat; cook and stir shallot and garlic in the hot oil until softened, about 5 minutes. Add zucchini; cook, stirring occasionally, until tender, about 5 minutes.
Whisk egg whites, salt, and thyme together in a small bowl; mix into zucchini mixture.
Cook, undisturbed, over low heat until frittata is set, about 2 minutes. Flip frittata and cook for 1 more minute. Season with salt and pepper.