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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