Fluffy Egg White & Mozzarella Scramble: Quick Protein Fix
Scrambled eggs have long been a staple across cultures, with early versions appearing in Persian and Roman cuisine. As eggs became a common ingredient in European households during the Middle Ages, creative cooks began enhancing them with herbs, butter, and eventually cheese. The creamy melt of mozzarella in modern scrambles reflects this tradition of turning humble ingredients into satisfying, comforting meals, perfect for any time of day.
Fluffy Egg White & Mozzarella Scramble
Looking for a high-protein breakfast that’s light, creamy, and ready in minutes?
Try this healthy breakfast recipe! Made with liquid egg whites, fat-free milk, and part-skim mozzarella cheese, it’s the perfect balance of healthy and satisfying. Customize it with herbs, garlic powder, or a pinch of red pepper flakes for extra flavor. No heavy ingredients needed. Quick to make, easy to love!
Ingredients for Fluffy Egg White & Mozzarella Scramble.
Ingredients
1 cup liquid egg whites
3/4 to 1 cup fat-free milk, depending on how creamy or runny you prefer your eggs
1 oz part-skim mozzarella, shredded
Cooking spray or a light drizzle of olive oil
Salt, to taste
Pepper, to taste
Optional: chopped fresh herbs (like chives or parsley), a pinch of garlic powder, or red pepper flakes for a little kick
How to make Egg White & Mozzarella Scramble
Lightly coat a nonstick pan with cooking spray or a small drizzle of olive oil. Warm over medium heat.
In a bowl, whisk the egg whites and milk until slightly bubbly - this helps them cook up nice and fluffy.
Whisk the egg whites and milk until slightly bubbly.
Pour the egg mixture into the heated pan. Let it sit briefly so the bottom begins to set.
Egg mixture in a heated pan beginning to set.
Use a spatula to gently push the cooked edges toward the center, allowing the uncooked eggs to flow underneath.
Season with salt, pepper, and any extras you like - chopped fresh herbs (like chives or parsley), a pinch of garlic powder, or red pepper flakes for a little kick. Continue gently stirring until the eggs are mostly cooked but still soft.
Seasoned egg whites with salt, pepper, chives, and red pepper flakes.
Sprinkle in the mozzarella and fold it through the eggs, letting it melt as the scramble finishes.
Sprinkle in the mozzarella and let it melt.
Serve warm on its own, or enjoy over toast, leafy greens, or tucked into a whole-grain wrap for a satisfying, high-protein meal.
Enjoy scrambled egg whites on its own, or over toast, leafy greens, or in whole-grain wrap.
Fluffy Egg White & Mozzarella Scramble
Scrambled eggs have been a breakfast favorite for centuries, dating back to ancient times when they were cooked over open flames. The addition of cheese is believed to have originated in European kitchens, where cooks sought to elevate the creamy texture of eggs with rich, savory flavors. Together, scrambled eggs and cheese have become a timeless comfort food, blending simplicity and decadence in every bite!
Ingredients
- 1 cup liquid egg whites
- 3/4 to 1 cup fat-free milk, depending on how creamy or runny you prefer your eggs
- 1 oz part-skim mozzarella, shredded
- Cooking spray or a light drizzle of olive oil
- Salt, to taste
- Pepper, to taste
- Optional: chopped fresh herbs (like chives or parsley), a pinch of garlic powder, or red pepper flakes for a little kick
Instructions
- Lightly coat a nonstick pan with cooking spray or a small drizzle of olive oil. Warm over medium heat.
- In a bowl, whisk the egg whites and milk until slightly bubbly - this helps them cook up nice and fluffy.
- Pour the egg mixture into the heated pan. Let it sit briefly so the bottom begins to set.
- Use a spatula to gently push the cooked edges toward the center, allowing the uncooked eggs to flow underneath.
- Season with salt, pepper, and any extras you like - chopped fresh herbs (like chives or parsley), a pinch of garlic powder, or red pepper flakes for a little kick. Continue gently stirring until the eggs are mostly cooked but still soft.
- Sprinkle in the mozzarella and fold it through the eggs, letting it melt as the scramble finishes.
- Serve warm on its own, or enjoy over toast, leafy greens, or tucked into a whole-grain wrap for a satisfying, high-protein meal.
Nutrition Facts
Calories
151Fat
3 gCarbs
8 gProtein
21 gFrequently Asked Questions
Q. Can I use whole eggs instead of liquid egg whites?
Absolutely! If you're not avoiding yolks, you can use about 3-4 whole eggs. Just note that the flavor will be richer and the fat content slightly higher.
Q. How do I make my egg white scramble extra creamy without adding extra fat?
Add 3/4 to 1 cup of fat-free milk to your liquid egg whites before cooking. It creates a creamy, fluffy texture without the need for cream or butter.
Q. What’s the best pan to use for cooking egg white scrambles?
A nonstick skillet works best to prevent sticking and ensure even cooking. Use a light coating of cooking spray or a drizzle of olive oil for best results.
Q. What are some good mix-ins or toppings for this scramble?
Great add-ins include chopped spinach, diced tomatoes, mushrooms, or fresh herbs. You can also top it with avocado slices or a sprinkle of red pepper flakes for extra flavor.
Q. Is this recipe low-carb and keto-friendly?
It’s low in carbs and high in protein, making it a great option for low-carb diets. To make it fully keto, reduce or skip the milk and add healthy fats like avocado or cheese.
Q. Can I meal prep this scramble for the week?
While fresh is best, you can store cooked egg white scramble in the fridge for up to 3 days. Reheat gently on the stove or microwave to preserve texture.
The Fluffy Egg White & Mozzarella Scramble is quick, nourishing, and totally satisfying. This is breakfast made better. Try it today!
Meet Dr. Veronica Allende,
Founder of HealthWealth
Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.
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