| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Low-cal, Info/tips |
4 |
Servings |
INGREDIENTS
| 6 |
|
Egg whites |
| 1/4 |
c |
Nonfat dry milk |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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