Homemade Egg Substitute I

Ingredients

 * 6 egg whites
 * 1/4 cup nonfat dry milk
 * 1 tbsp vegetable oil

Directions
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 ¼ cup (1 egg equivalent) calories 69, protein 7 grams, fat 3 grams, fiber 0, cholesterol Exchange 1 lean meat