Cheese Scramble for P90x Phase I
- Carbohydrate 4.10863518354939 g
- Cholesterol 27.8280421754822 mg
- Fat 7.1615911162334 g
- Fiber 0 g
- Protein 32.9427039552072 g
- Saturated Fat 4.33673739947071 g
- Serving Size 1 1 Serving (272g)
- Sodium 762.862321970038 mg
- Sugar 4.10863518354939 g
- Trans Fat 0.689756355513671 g
- Calories 214 calories
Step-by-step
- In a bowl, lightly beat the egg whites with the skim milk.
- In a medium pan coated with vegetable spray, add the egg mixture and cook slightly - then add the cheese and cook to desired firmness.
When constrained by a strict need for high protein with minimal fat, whole eggs must be separated to harness the pure albumin of the whites while introducing targeted dairy lipids elsewhere. Beating six egg whites thoroughly introduces air into the liquid albumen, creating a temporary suspension that traps moisture before the application of thermal energy begins. Incorporating two tablespoons of skim milk adds a small amount of lactose and casein proteins, which interact with the egg proteins during coagulation to prevent the structure from tightening into a rubbery mass. Maintaining medium-low heat is critical when cooking egg whites, as high temperatures squeeze out moisture too rapidly and result in a watery pan rather than tender curds. Part-skim mozzarella melts at a relatively low temperature due to its moisture content and fat distribution, allowing the cheese strands to soften and bind the egg proteins into a cohesive texture without requiring added oils. As the mixture cooks in a vegetable-sprayed pan, watch for the edges to set and gently pull the curds toward the center with a silicone spatula every thirty seconds to encourage large, soft folds. Pairing this protein-dense dish with a slice of whole-grain toast provides complex carbohydrates that balance the amino acid profile while adding a necessary structural contrast to the soft curds.
