Cottage Cheese and Spinach Egg White 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 White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring fluffy egg whites blended with tangy low-fat cottage cheese, fresh spinach, and earthy mushrooms sautéed in olive oil. Every bite delivers a harmonious balance of textures and flavors, making it a breakfast that nourishes and delights.

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NUTRITION

380kcal
Protein
32.1g
Fat
24.9g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.33 cup Low-Fat Cottage Cheese (~75g)

1 cup Fresh Spinach

1 cup Sliced Mushrooms (~70g)

1.75 tbsp Olive Oil

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Stir in the low-fat cottage cheese until well combined.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and sauté until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 5

    Pour the egg white and cottage cheese mixture over the vegetables. Let it set for a moment then gently stir to scramble, cooking until the eggs are just set, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste, then serve immediately.

Cottage Cheese and Spinach Egg White 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 White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring fluffy egg whites blended with tangy low-fat cottage cheese, fresh spinach, and earthy mushrooms sautéed in olive oil. Every bite delivers a harmonious balance of textures and flavors, making it a breakfast that nourishes and delights.

NUTRITION

380kcal
Protein
32.1g
Fat
24.9g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.33 cup Low-Fat Cottage Cheese (~75g)

1 cup Fresh Spinach

1 cup Sliced Mushrooms (~70g)

1.75 tbsp Olive Oil

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Stir in the low-fat cottage cheese until well combined.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and sauté until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 5

    Pour the egg white and cottage cheese mixture over the vegetables. Let it set for a moment then gently stir to scramble, cooking until the eggs are just set, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste, then serve immediately.