Heart-Healthy Cheesy Scrambled Eggs
Start your day on a nutritious and flavorful note with this recipe for Heart-Healthy Cheesy Scrambled Eggs—a guilt-free breakfast indulgence that combines lean protein and vibrant greens. Made with a blend of egg whites and whole eggs, this dish keeps cholesterol in check while delivering a creamy, cheesy texture thanks to reduced-fat cheddar. Baby spinach adds a burst of nutrients, while olive oil ensures a light, heart-smart cooking base. A splash of low-fat milk enhances the fluffiness, and simple seasonings like salt and black pepper make every bite flavorful yet balanced. Ready in just 15 minutes, this quick and wholesome recipe is perfect for busy mornings or as a light, satisfying meal anytime. Serve it hot, and let the melted cheese and tender eggs redefine your idea of healthy comfort food!
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Recipe Information
Ingredients
- 8 large egg whites
- 2 large whole eggs
- 0.5 cup reduced-fat cheddar cheese
- 1 cup baby spinach
- 0.25 cup low-fat milk
- 1 tablespoon olive oil
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
In a large mixing bowl, combine the egg whites, whole eggs, and low-fat milk. Whisk the mixture until fully blended and slightly frothy.
Stir in the salt and black pepper to evenly distribute the seasoning throughout the egg mixture.
Preheat a non-stick skillet over medium heat and add olive oil to coat the bottom of the pan. Tilt the pan to ensure the oil is evenly distributed.
Add the baby spinach to the skillet and sauté for about 1-2 minutes, or until the spinach has wilted slightly.
Pour the egg mixture into the skillet over the spinach. Allow it to cook undisturbed for about 1 minute or until the edges start to set.
Using a spatula, gently fold the eggs from the edges towards the center, allowing uncooked parts to flow to the edges. Continue this process until the eggs are mostly cooked but still slightly runny.
Sprinkle the reduced-fat cheddar cheese evenly over the eggs. Fold the eggs a few more times to incorporate the cheese, allowing it to melt.
Once the eggs are fully cooked but not dry, remove them from the heat and transfer them to serving plates. Serve immediately for the best experience.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.0 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1035 mg | 80% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
