YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms
Enjoy a protein-packed morning scramble featuring fluffy eggs combined with creamy low-fat cottage cheese, fresh spinach, and savory sautéed mushrooms delicately finished with a drizzle of olive oil. This dish offers a delightful blend of textures and flavors perfect for a nourishing start to your day.
INGREDIENTS
2 whole eggs
2 egg whites
2/3 cup low-fat cottage cheese
1 cup fresh spinach
1/2 cup sliced mushrooms
2 tsp olive oil
PREPARATION
In a bowl, whisk together the whole eggs and egg whites until well combined.
Stir in the low-fat cottage cheese for a creamy texture.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until tender and golden, about 3-4 minutes.
Add the fresh spinach to the mushrooms and cook until just wilted, about 1-2 minutes.
Pour the egg and cottage cheese mixture over the sautéed vegetables.
Gently scramble the eggs with the vegetables until the eggs are cooked through but remain soft, about 3-4 minutes.
Drizzle the remaining teaspoon of olive oil over the scramble for added richness and serve immediately.