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Egg substitute can be used to replace whole eggs in many recipes with good results, especially in frittatas, omelets and quiches. This eggs substitute can be whipped up easily.—Taste of Home Test Kitchen, Greendale, Wisconsin
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Nutritional Analysis: One serving (1/4 cup) equals 100 calories, 5 g fat (0.55 g saturated fat), 1 mg cholesterol, 150 mg sodium, 5 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.
Homemade Egg Substitute published in Light & Tasty June/July 2001, p20
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