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Cheesey Scrambled Eggs Recipe

Jul 8, 2013 1606 Viewed 0 respond

Cheesey Scrambled Eggs Recipe

Serves 2


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


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%

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 in-crease their cholesterol levels.

Cheesey Scrambled Eggs

Cheesey Scrambled Eggs

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