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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
This recipe is:
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.
Originally published as Homemade Egg Substitute in
Light & Tasty
June/July 2001, p20
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