Super-Cheesy Scrambled Eggs
When I was a kid, we always vacationed at the Jersey shore. Every summer we’d go to a fantastic little Italian restaurant. Not only did they have the most incredible rolls and meatballs, they had a fettuccine dish that was out of this world. Now I realize it was probably just pasta with tons of butter and tons of melted cheese. I loved it so much, but it probably contributed significantly to my weight gain. When I threw this breakfast together one morning as I was running out the door, the gooey cheese surrounding the fluffy eggs reminded me of that fave from my past. But the good news is that this version won’t cause nearly the damage.
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Microwave Instructions
Step 1
Lightly mist a small microwave-safe bowl with spray. Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just a bit runny on top. Then, using a fork, stir them to break into large “scrambled” pieces. By the time you “scramble” and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, microwave them in 10-second intervals until no liquid remains.
Step 2
Wait about 10 seconds after cooking to make sure the eggs are completely cooked and no moisture remains. Stir the cheese into the eggs until the cheese is well combined and melted. Season with pepper, if desired. Serve immediately.
Stovetop Instructions
Step 3
Follow the directions above, but instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.
nutrition information
Step 4
Calories: 147
Step 5
Protein: 23g
Step 6
Carbohydrates: 2g
Step 7
Fat: 5g
Step 8
Saturated Fat: 3g
Step 9
Cholesterol: 15mg
Step 10
Fiber: 0g
Step 11
Sodium: 445mg
