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By substituting 4 egg whites for the 4 whole eggs in this recipe you save 25 calories, 3 g fat and a whopping 141 mg cholesterol per serving! And since the eggs are seasoned with veggies and dill, you don't miss the flavor at all. —Lynn Winkler - Chatsworth, Georgia
This recipe is:
Nutritional Facts 3/4 cup equals 156 calories, 8 g fat (2 g saturated fat), 283 mg cholesterol, 359 mg sodium, 6 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as Scrumptious Scramble in
June/July 2008, p14
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