Recipe (click to expand)
|3||oz||cheese, fat-free, grated or diced|
|1||salt, to taste|
|1||pepper, to taste|
|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.