Scrambled Egg Whites and Fungi with Cottage Cheese

Scrambled Egg Whites and Fungi with Cottage Cheese

by Shona Stephenson on June 28, 2012

Scrambled Egg Whites and Fungi with Cottage Cheese, Pine Nuts and Truffle Oil.

This is a strip down break that I have in the taper before an event. I will only be exercising moderately after eating this meal for my breakfast.

  • 3 Egg Whites
  • 1 Cup or 1/2 a Packet of Chestnut Mushrooms
  • 1 Tablespoon of Cottage Cheese
  • 1 Clove of Garlic
  • 1/2 Table Spoon of Olive Oil
  • 1 Teaspoon of Truffle Infused Oil For Drizzling
  • 1 Teaspoon of Pine Nuts


Total Calories 269 with a skim Latte small of 112 Calories it comes to 331 Calories.

Prep
In a small bowl whisk Egg Whites and Cottage Cheese together until frothy and set aside.

In a non stick Fry Pan, add Olive Oil and Mushrooms and sauté on a medium heat for a few minutes or until mushrooms are cooked.

Reduce heat add garlic and cook until fragrant.

Add Egg White and Cottage Mix to the Mushrooms.
(Note You can just have it as an omelette or Frittata but I like to scramble it all together)
Increase the heat again back up to medium.

Scramble the mix together with a wooden spoon, keep working the mixture together until it is all cooked. The whites should become ball like like the photo.

When the mixture is cooked pour onto a plate and drizzle with a teaspoon of Truffle Infused Olive Oil.
Sprinkle Pine Nuts to the top.

Yum.
You can add baby spinach or continental parsley chopped up as a side.

Total Time Cooking 10-15 minutes.