Scrambled Eggs - Low Fat

Directions

Sauté 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.