Protein-Packed Spinach and Mushroom Egg White Scramble

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

Protein-Packed Spinach and Mushroom Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Scramble

A vibrant scramble featuring a blend of frothy egg whites and a whole egg for added richness, sautéed fresh spinach and mushrooms, with a light finish of low-fat cottage cheese for extra creaminess. Perfect for a protein boost at any time of day.

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NUTRITION

328kcal
Protein
41.3g
Fat
11.2g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1 large whole egg

1 cup fresh spinach

1 cup sliced white mushrooms

1 teaspoon extra-virgin olive oil

1/4 cup low-fat cottage cheese

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add the extra-virgin olive oil and let it warm up.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3 minutes.

  • 3

    Add the fresh spinach and cook until wilted, stirring frequently.

  • 4

    In a bowl, whisk together the egg whites and whole egg until combined. Season lightly with salt and pepper.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Let it cook undisturbed for a minute, then gently stir to form soft curds.

  • 6

    Continue cooking until the eggs are set but still moist, about 3-4 minutes.

  • 7

    Remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 8

    Plate the scramble and season with additional salt and pepper if needed before serving.

Protein-Packed Spinach and Mushroom Egg White Scramble

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

Protein-Packed Spinach and Mushroom Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Scramble

A vibrant scramble featuring a blend of frothy egg whites and a whole egg for added richness, sautéed fresh spinach and mushrooms, with a light finish of low-fat cottage cheese for extra creaminess. Perfect for a protein boost at any time of day.

NUTRITION

328kcal
Protein
41.3g
Fat
11.2g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1 large whole egg

1 cup fresh spinach

1 cup sliced white mushrooms

1 teaspoon extra-virgin olive oil

1/4 cup low-fat cottage cheese

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add the extra-virgin olive oil and let it warm up.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3 minutes.

  • 3

    Add the fresh spinach and cook until wilted, stirring frequently.

  • 4

    In a bowl, whisk together the egg whites and whole egg until combined. Season lightly with salt and pepper.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Let it cook undisturbed for a minute, then gently stir to form soft curds.

  • 6

    Continue cooking until the eggs are set but still moist, about 3-4 minutes.

  • 7

    Remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 8

    Plate the scramble and season with additional salt and pepper if needed before serving.