Super-Cheesy Scrambled Eggs

Olive oil spray
4 large egg whites
1 ounce (about ¼ cup) reduced-fat finely shredded Italian cheese blend or mozzarella cheese (I used Sargento Shredded Reduced-Fat Four- Cheese Italian Blend)
Pepper, to taste (optional)

This Super-Cheesy Scrambled Eggs recipe makes a delicious breakfast.

Lightly mist a small microwave-safe bowl with spray. Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just a bit runny on top. Then, using a fork, stir them to break into large “scrambled” pieces. By the time you “scramble” and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, microwave them in 10-second intervals until no liquid remains.
Wait about 10 seconds after cooking to make sure the eggs are completely cooked and no moisture remains. Stir the cheese into the eggs until the cheese is well combined and melted. Season with pepper, if desired. Serve immediately.