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When you use just egg whites in a recipe, don’t let the yolks go to waste. Extra yolks can be kept in the refrigerator for up to two days, covered with water and stored in a tightly covered container. Or whisk them with a pinch of salt or sugar and freeze for up to three months.
Substitute 1 cup cholesterol-free egg product for the whole egg and 3 egg whites.
Start your morning right with this tasty wrap that's a good source of calcium from the cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.