Name: Scrambled eggs with sautéed mushrooms
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 large egg whites; 5 oz cremini mushrooms, sliced; 3 1/2 tbsp fresh chives, finely chopped; 2 1/4 tsp salted butter; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup 2% cottage cheese

Nutrition

Per serving

489 calories

Protein: 48g; 39% of calories
Carbs: 16g; 13% of calories
Fat: 26g; 47% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Melt half the butter in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms and a pinch of the salt. Sauté for 6 to 8 minutes until the liquid has evaporated and the mushrooms are deeply browned.
While the mushrooms cook, whisk the whole eggs, egg whites, and cottage cheese together in a bowl with the remaining salt and the black pepper until the mixture is uniform and no streaks remain.
Reduce the heat to medium-low and add the remaining butter to the skillet. Pour in the egg mixture. Let the eggs set for a moment, then use a spatula to gently push the eggs toward the center, creating large soft curds. Cook for 2 to 3 minutes until the eggs are mostly set but still look slightly moist. Done when the eggs are set and no longer liquid, 160°F.
Remove the skillet from the heat. Fold in the chopped chives and plate the mixture immediately.

Nutrition

Ingredients

Instructions

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