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Cheesy Scrambled Eggs

Written By steeve adam on Wednesday, 17 May 2017 | May 17, 2017

Eggs are considered one of nature’s most perfect foods, and they’ve been used as the standard for evaluating the protein quality from other food sources. Although eggs have gotten a bad rap for their cholesterol content, data has shown that dietary cholesterol has less impact on serum cholesterol than was previously supposed. Most people who eat eggs on a regular basis find they don’t increase their cholesterol levels.

Ingredients 


  • 1/4 c. 4% cottage cheese 
  • 4 large egg whites
  • 2 whole eggs 
  • 1/8 c. 2% natural reduced fat mozzarella cheese, shredded. 
  • 1/2 c. (30 g) raw mushrooms, sliced
  •  1/2 oz. (15 g) black olives, sliced 
  • 1 scallion (10 g), chopped
  • 1/2 tsp. pepper, red or cayenne 
  • salt to taste 1 c. raw spinach
  • 1/2 of a raw cucumber (150 g) w/peel, sliced 


Directions 

Blend or beat the egg whites and whole eggs together. Add cottage cheese, salt, red/black pepper. Use a cooking spray like Pam in a non-stick pan to cook the eggs. Preheat the pan, pour in the eggs. When the eggs start to cook, add chopped olives, scallions, and mushrooms. Just before you remove the eggs, melt in the mozzarella cheese. I eat the eggs on a bed of baby spinach and sliced cucumbers. 

Nutritional Information 

Calories (Per Serving): 356 
Protein (g): 38 
Carbohydrates (g): 12 
Fat (g): 16.5 
Carb - Protein - Fat % Ratio: 14% - 44% - 43%
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