2. Eggs can bind.
Fact: Eggs bind ingredients together as they coagulate when cooked, as in meatballs/meatloaf, omelets, frittatas, and spaghetti
Try it: Combining egg whites with whole eggs, as in this Mushroom and Bell Pepper Omelet with Fontina, reduces fat but keeps the nice yellow yolk color and flavor.
View Recipe: Mushroom and Bell Pepper Omelet with Fontina