Egg betters.

If you've been watching your egg yolks since the mid-1960s, you may already know that Egg Beaters means eggs with no yolk, no Salmonella, and--if you buy the frozen version--no worry that you'll run out of eggs just when you need them.

Now Egg Beaters can also mean a no muss, no-fuss egg dish that takes no more than two minutes from fridge to plate.

Southwestern Egg Beaters are made not just with pasteurized egg whites, but with red and green peppers, onions, chiles, and spices. Just don't expect more than a smidgen of peppers and onions--you'll have to get your vegetables elsewhere. (Ditto for Garden Vegetable Egg Beaters, which is speckled with tiny bits of red and green peppers, onions, and celery.)

But that smidgen means you can open a carton, pour its contents into a waiting skillet (or a microwaveable bowl), and have Mexican-inspired eggs on your plate in less than two minutes flat.

Roll it up in a tortilla, stuff it into a pita, sandwich it between two slices of whole wheat bread, or turn it into an omelet, a frittata, or a quiche.

And don't assume it's only for breakfast (among the Healthy Living Recipes on www. eggbeaters.com: an Egg Beaters Caesar salad).

If you're looking for protein that's low in calories and saturated fat, egg whites are hard to beat.