This recipe can be eaten as is or manipulated to meet modified texture needs for stroke recovery (see notes).
Ingredients
1/2 tsp
Canola oil
5 large
Egg
2 large egg
Egg white
1/4 cup shredded
Cheddar cheese, reduced fat (18%)
Instructions
In a large nonstick skillet, warm the oil over medium heat, swirling to coat the bottom.
Meanwhile, in a large bowl, whisk together the eggs and egg whites for 15 to 20 seconds, or until frothy and smooth.
Stir the cheese into the eggs.
Pour the egg mixture into the skillet. Let it stand for 5 to 10 seconds, or until the mixture begins to lightly set. Using a rubber spatula, stir constantly for 2 to 3 minutes, scraping the skillet, or until the mixture has thickened, no visible liquid egg remains, and the Cheddar is melted.
Notes:
Texture Modifications:
Pureed: Make sure not to overcook the eggs. Process the cooked egg mixture in a food processor or blender for 30 seconds, or until smooth, not sticky, and lump-free, scraping down the sides as needed.
Minced and Moist: Using a food processor, blender, or knife, process or cut the egg mixture into small moist pieces that fit between the tines of a fork.
Soft and Bite-Size: Using a knife, cut the egg mixture into pieces into pieces no bigger than the size of your thumbnail. To test for softness, press down on the eggs using the back of a fork. The eggs should remain flattened and not regain their shape.
