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Homemade Egg Substitute Recipe

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:

Healthy

Quick

Diabetic Friendly

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Homemade Egg Substitute Recipe

Prep/Total Time: 5 min.

Yield: 1 Servings

5 5

Ingredients

2 large egg whites, lightly beaten
1 tablespoon nonfat dry milk powder
1 teaspoon canola oil
4 drops yellow food coloring, optional

Directions

In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired. Yield: 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.

Editor's Note: The cholesterol in 1 large whole fresh egg is 213 mg.

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