Date: Tue, 15 Mar 94 08:51:20 MST
From: firstname.lastname@example.org (Sharon Badian, AT&T - GBCS Labs, Denver)
1 cup egg replacers
1 medium onion, chopped
2 handfuls of mushrooms, chopped
2 tbl balsamic vinegar + 1/4 cup water
1/4 tsp dried tarragon
3 oz fatfree cheese, grated or diced
salt and pepper to taste
Saute onion and mushrooms in vinegar+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