By using one whole egg and two egg whites rather than two whole eggs, you will save 5 grams of fat, 1.5 grams of saturated fat, and 211 milligrams of cholesterol.
Per Serving: (without filling) Calories 103, Calories from Fat 45, Total Fat 5g (sat 1.5g), Cholesterol 211mg, Sodium 172mg, Carbohydrate 1.3g, Fiber 0g, Protein 13.2g.
