Easy Cheese Scrambled Eggs

Hi Reader, I've been eating scrambled eggs regularly for well over a year now. I love that they're affordable, easy to make, and packed with protein since I add both egg whites and cottage cheese. If you've never added cottage cheese to your eggs before, it's a 10/10 for me. It gives that cheesey flavor without the grease, and if you do it the right way, the curds melt right into the eggs giving you soft, fluffy scrambled eggs. Eggs also rank high on the satiety index, which means they can help you feel fuller for longer. And they can suppress ghrelin, the hormone that stimulates your appetite. No wonder why I feel so satisfied after breakfast!! EASY CHEESY SCRAMBLED EGGS INGREDIENTS 2 large eggs 100g egg whites  56g 1% cottage cheese INSTRUCTIONS Preheat a non-stick skillet over medium heat. Spray with non-stick cooking spray. Combine all the ingredients in a large glass and scramble with a fork. When the pan is ready, pour the eggs into the skillet. Season with salt, pepper, and Everything But the Bagel seasoning (optional, but highly recommended). When the edges are cooked, use a spatula to push the cooked edges towards the center of the skillet. Pick up the skillet and tilt it so the raw egg "spills" onto the surface of the pan. Repeat this process until all the eggs are cooked. NOTES If you like your eggs well done, turn the heat off and flip the cooked eggs over on top of themselves. The residual heat will cook the eggs a bit more without browning them. I prefer to use carton egg whites because it's easier to measure and doesn't waste yolks. Costco has the best price. NUTRITION 4c / 11f / 29p = 237 cal ♥ Tiffany If you no longer want to receive emails about Nutrition Coaching, you can opt-out by clicking here. Or you can unsubscribe from everything below.

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