Ingredients

4 Tbsp 4% (borden) cottage cheese
150 Grams cucumber w/ peel raw
4 Large egg whites
2 Whole eggs
1/8 Cup of 2% natural reduced fat mozzarella cheese, shredded
30 Grams raw mushroom
15 Grams black olives
10 Grams onion, scallions
1/2 tsp pepper, red or cayenne
1 Cup raw spinach

Directions

Blend or beat 4 egg whites with 2 whole eggs.

Add cottage cheese, salt, red pepper. (I like to blend the two together, Thunderstick is good for this)

Use Pam in a non stick pan (or butter if you prefer).

Preheat the pan, pour in the eggs, when the eggs start to cook, add chopped olives, onions, and mushrooms.

Cook the eggs how you like scrambled eggs.

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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