| 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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