Scramble me Protein

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 89.6
  • Total Fat: 1.2 g
  • Cholesterol: 3.6 mg
  • Sodium: 294.7 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 16.7 g

View full nutritional breakdown of Scramble me Protein calories by ingredient


Introduction

Two egg-white scrambled with sweet peppers & onion for crunch and vitamins, turmeric and paprika add color and flavor (turmeric turns anything yellow, looks like "whole" eggs), cottage cheese ties it all in, adds right amount of salt and creaminess. Portions on veggies are approximate, you can add or take away, they don't have many calories anyway. I like to use red onion. It's a super fast breakfast when I have pre-cut veggies in the fridge and usually add a frozen whole wheat pancake from a batch made at home in advance. Yummy! Two egg-white scrambled with sweet peppers & onion for crunch and vitamins, turmeric and paprika add color and flavor (turmeric turns anything yellow, looks like "whole" eggs), cottage cheese ties it all in, adds right amount of salt and creaminess. Portions on veggies are approximate, you can add or take away, they don't have many calories anyway. I like to use red onion. It's a super fast breakfast when I have pre-cut veggies in the fridge and usually add a frozen whole wheat pancake from a batch made at home in advance. Yummy!
Number of Servings: 1

Ingredients

    2 egg whites, beaten
    2 tbsp chopped green bell peppers
    2 tbsp chopped red bell peppers
    1 tbsp chopped red onion (yellow or white ok)
    2 tbsp 2% small curd cottage cheese (or any cottage cheese)
    sprinkle ground turmeric
    sprinkle paprika
    PAM no-stick olive oil cooking spray

Directions

1.Chop veggies while a small skillet warms up over medium heat. Spray non-stick Pam onto warm skillet, add all veggies and toss until softened.
2. Beat 2 egg whites with a sprinkle of turmeric. Add beaten mixture on top of softened veggies, sprinkle over it with paprika, and cook well on that side.
3. Turn eggs/veggies over to other side and add cottage cheese to the skillet, cook along with eggs/veggies, tossing as needed to cook eggs through and dry out the cottage cheese liquid as much as you want. I like mine a bit moist, and the cheese melts and holds the ingredients together.

Serving Size: makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user JESSORTEGA.