Fatfree egg salad sandwiches

Yield: 1 servings

Measure Ingredient
1½ cup Fatfree egg substitute
⅓ cup Fatfree mayonnaise
1½ teaspoon Fatfree Dijon mustard
½ cup Frozen tiny green peas; thawed
⅓ cup Chopped bell pepper
⅓ cup Chopped celery
¼ cup Finely chopped red onion
¼ teaspoon Pepper

Lightly spray a nonstick skillet with cooking spray and heat over low heat.

Add egg substitute and cook, without stirring, 18 minutes or until set and no wet spots remain. Mix mayonnaise and mustard in a mediumsize bowl. Stir in peas, bell pepper, celery, onion and pepper. Remove egg substitute from stove and chop coarsely or dice. Add to vegetable mixture and stir until blended. Serves 4.

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