Added to shopping list. Go to shopping list.
Ingredients50 m servings 82 cals
Original recipe yields 10 servings
- Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
- Transfer scrambled egg substitute to a plate and refrigerate until chilled.
- Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.
Per Serving: 82 calories; 6.4 g fat; 1.7 g carbohydrates; 4.7 g protein; 3 mg cholesterol; 133 mg sodium. Full nutrition
ReviewsRead all reviews 1