In a 1-cup microwaveable liquid measure, combine the egg substitute and the spread.
Microwave on low (20%) for 1 minute, stirring once halfway through cooking, until the spread is softened.
Stir the lemon juice and mustard into the egg substitute mixture.
Microwave on low for 3 minutes, stirring every 30 seconds, until thickened. Stir in the pepper.
If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.
54 calories, 4 g protein, 2 g carbohydrates, 4 g fat, 0 g saturated fats, 150 mg sodium, 5 mg cholesterol, 0 g fiber
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 2|
|Calories from Fat: 43 (96%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 73.7mg||3 %|
|Potassium 12.8mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Calories per serving: 45
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