Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

A hearty breakfast scramble featuring fluffy eggs combined with creamy low-fat cottage cheese, vibrant spinach, and savory sautéed mushrooms. Lightly seasoned and gently cooked in olive oil, this dish offers a delightful balance of textures and flavors to kickstart your day in a nutritious way.

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NUTRITION

289kcal
Protein
27.1g
Fat
16.2g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1/2 cup white button mushrooms (sliced)

3 teaspoons olive oil

1 clove garlic (minced)

Salt & pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl, season lightly with salt and pepper, and beat until well combined.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes until the mushrooms are tender and lightly browned.

  • 3

    Add the fresh spinach to the skillet with the mushrooms and allow it to wilt for about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the beaten eggs. Let the eggs set slightly, then gently stir with a spatula to form soft curds.

  • 5

    When the eggs are about halfway cooked, gently fold in the low-fat cottage cheese. Continue to cook until the eggs are fully set but still soft and creamy, about 2 more minutes.

  • 6

    Drizzle the remaining 2 teaspoons of olive oil over the scramble for extra creaminess and flavor. Give a final gentle stir, adjust seasoning with salt and pepper if needed, and serve immediately.

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

A hearty breakfast scramble featuring fluffy eggs combined with creamy low-fat cottage cheese, vibrant spinach, and savory sautéed mushrooms. Lightly seasoned and gently cooked in olive oil, this dish offers a delightful balance of textures and flavors to kickstart your day in a nutritious way.

NUTRITION

289kcal
Protein
27.1g
Fat
16.2g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1/2 cup white button mushrooms (sliced)

3 teaspoons olive oil

1 clove garlic (minced)

Salt & pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl, season lightly with salt and pepper, and beat until well combined.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes until the mushrooms are tender and lightly browned.

  • 3

    Add the fresh spinach to the skillet with the mushrooms and allow it to wilt for about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the beaten eggs. Let the eggs set slightly, then gently stir with a spatula to form soft curds.

  • 5

    When the eggs are about halfway cooked, gently fold in the low-fat cottage cheese. Continue to cook until the eggs are fully set but still soft and creamy, about 2 more minutes.

  • 6

    Drizzle the remaining 2 teaspoons of olive oil over the scramble for extra creaminess and flavor. Give a final gentle stir, adjust seasoning with salt and pepper if needed, and serve immediately.