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Scrambled Eggs
| Ingredients | |||
| 1 | cup | egg, replacers | |
| 1 | each | onion, chopped | |
| 12 | each | mushrooms, chopped | |
| 2 | tablespoon | vinegar, balsamic | |
| 1/4 | cup | water | |
| 1/4 | teaspoon | tarragon, dried | |
| 3 | oz | cheese, fat-free, grated or diced | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| Saute onion and mushrooms in vinegar and water until soft and the liquid has mostly cooked away. Combine salt, pepper, tarragon with egg replacers. Mix well. Add to onion/mushrooms. Add cheese and stir into eggs. Scramble until set. Obviously, a non-stick skillet is essential here. The tarragon goes well with eggs and adds a nice flavor. Many variations on this are possible but I`d stick with the tarragon because it really does work well. | |||
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