Homemade Egg Substitute I

Description
Yield 4 servings.

Ingredients

 * 6 egg whites
 * ¼ cup non-fat dry milk
 * 1 tbsp vegetable oil

Directions

 * 1) Combine all ingredients in a mixing bowl and blend until smooth.
 * 2) Store in a jar in the refrigerator up to 1 week.
 * 3) Mixture also freezes well.
 * 4) To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan.

Nutritional information
One serving ¼ cup (1 egg equivalent):
 * Calories 69 | protein 7 g |fat 3 g |fiber 0
 * Exchange 1 lean meat