Egg Whites Scrambled With Egg Sustitute

READY IN: 6mins
Recipe by chef lisae

I ususally cook these eggs and eat with a serving of my hot cereal recipe (#431403). I don't add any salt or pepper to my eggs. But that is just me. Sometimes, I add alittle Cabot"s 75% reduced fat cheddar cheese to the eggs before adding to the pan.

Top Review by cookiedog

I was looking for a quick protein snack and this was so quick to make after I let myself get a bit too hungry! I made 1/2 the recipe which was plenty for a snack and followed your lead leaving out the salt and pepper. I used 1/2 Tablespoon of low-fat cheddar and didn't miss the salt one bit! Thanks for this healthy treat chef lisae! Made for PAC 2011

Ingredients Nutrition

  • 4 large egg whites (taken from 4 large whole eggs)
  • 59.14 ml egg substitute


  1. Using a liquid measuring cup, pour 1/4 cup of egg substitute.
  2. One at a time, seperate the whites from the yolks and place the whites into the same cup. Using a fork, gently stir to combine.
  3. Spray a pan with cooking spray and heat over med-high heat.
  4. Add the mixture to the pan and allow to set before you begin to scramble.
  5. Scramble to your desired doneness.

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