Scrambled Eggs with Cheddar Cheese
The trick to light and fluffy eggs is using both whole eggs and egg whites. This combo results in a soft, airy consistency, while the Cheddar cheese adds creaminess.
Calories
128
per serving
Fiber
0 g
per serving
Protein
13 g
per serving
Ingredients
1⁄2 | teaspoon canola or corn oil |
5 | large eggs |
2 | large egg whites |
2 | ounces shredded low-fat Cheddar cheese |
Directions
- In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
- Meanwhile, in a large bowl, vigorously whisk together the eggs and egg whites for 15 to 20 seconds, or until frothy and smooth. Stir in the Cheddar.
- Pour the egg mixture into the skillet. Let it stand for 5 to 10 seconds, or until the mixture begins to lightly set. Using a rubber spatula, stir constantly for 2 to 3 minutes, scraping the skillet, or until the mixture has thickened, no visible liquid egg remains, and the Cheddar is melted.
Level 4: Pureed
Don’t overcook the eggs. In a food processor or blender, process the egg mixture (including the Cheddar) for 30 seconds, or until smooth, not sticky, and lump free, scraping down the sides as needed.
Level 5: Minced and Moist
Using a food processor, blender, or knife, process or cut the egg mixture into pieces no more than 4 milliliters in size. The pieces should be moist and fit between the tines of a fork.
Level 6: Soft and Bite-Size
Using a knife, cut the egg mixture into pieces no bigger than 1.5 x 1.5 centimeters (about the size of your thumbnail). To test for softness, press down on the eggs using the back of a fork. The eggs should remain squashed and not regain their shape.
Cook’s Tip
Nutrition Analysis(per serving) |
|
Calories | 128 |
Total Fat | 7.5 g |
Saturated Fat | 2.5 g |
Trans Fat | 0.0 g |
Polyunsaturated Fat | 1.5 g |
Monounsaturated Fat | 3.0 g |
Cholesterol | 236 mg |
Sodium | 203 mg |
Carbohydrates | 1 g |
Fiber | 0 g |
Total Sugars | 0 g |
Includes Added Sugars | 0 g |
Protein | 13 g |
Dietary Exchanges
2 lean meats