Scrambled Eggs - Low Fat

• 1 cup liquid egg substitute or 4 large eggs
• 1 each onions chopped
• 12 each mushrooms chopped
• 2 tablespoons vinegar white balsamic
• 1/4 cup water
• 1/4 teaspoon tarragon leaves dried
• 3 ounces cheese fat-free, grated or diced
• 1 x salt to taste
• 1 x black pepper to taste

1. Saute onion and mushrooms in vinegar and water until soft and the liquid has mostly cooked away.
2. Combine salt, pepper, tarragon with egg replacers.
3. Mix well.
4. Add to onion/mushrooms.
5. Add cheese and stir into eggs.
6. Scramble until set.
7. Obviously, a non-stick skillet is essential here.
8. The tarragon goes well with eggs and adds a nice flavor.
9. Many variations on this are possible but I'd stick with the tarragon because it really does work well.

liquid egg substitute, onions, mushrooms, vinegar white balsamic, water, tarragon, salt, black pepper

Taken from recipeland.com/recipe/v/scrambled-eggs-low-fat-2327 (may not work)