Food...

Lean Cooking:
Dip chicken, fish or sliced vegetables in egg substitute and coat with your favorite bread crumbs. Cook in a nonstick pan or preheat oven to 425-degrees and cook fish for 15 minutes, chicken for 30 to 35 minutes, vegetables for 30 minutes or as preferred.

Scrambled Eggs:
Heat 1-teaspoon oil in a non-stick pan over medium high heat. Shake one 8-ounce carton of egg substitute (equal to four large eggs) and pour contents into pan. As egg product begins to set, push from edges to center. Cook, until done, season to taste. Salsa is a wonderful companion to scrambled eggs if you like a little "kick"!

Veggie Round Up:
Choose from your favorite vegetables. Dice onions, tomatoes, zucchini, broccoli, peppers and saute lightly in oil or margarine for four to five minutes.

Microwave Method:
Microwave one minute or more for softness. Mix 1/2-cup of your "vegetable round-up" with one 8-ounce carton of egg substitute (equal to four large eggs). Season and cook as above. Serves two.

Western Round Up:
Choose from lean meats on hand and dice them. Saute or microwave onions, peppers or mushrooms. Mix ingredients with one 8-ounce carton (equal to four large eggs). Season and cook as above. Serves two or three.

Omelet Style:
All of the above recipes can be prepared as omelets. Pour one 8-ounce carton of egg substitute into heated, oiled skillet. Place ingredients on partially cooked eggs while top is still moist. Fold over, cook for 1/2-minute, turn over and cook for another 1/2-minute. Omelet is ready and will serve two. For individual omelets, use half of the carton.

For egg substitute recipes and more in-depth information, visit BellyBytes.com - The Egg Substitute Advantage