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
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.
