Combine all ingredients in a mixing bowl. Blend until smooth. Store in a jar in refrigerator up to 1 week. Also freezes well. To prepare as scrambled egg, fry slowly over low heat in a nonstick pan, 1/4 cup equals 1 egg. Pour into ice cube trays and freeze. When frozen, run hot water over bottom of tray and take the ice cubes out and put in freeze bag. Two cubes equal 1 egg. This makes 1 cup.
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