Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A vibrant morning scramble that combines fluffy egg whites with fresh spinach, creamy low-fat cottage cheese, and savory sautéed mushrooms. Accompanied by a slice of hearty whole-grain toast and a hint of creamy avocado, this dish delivers a perfect balance of flavors to power your day.

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NUTRITION

390kcal
Protein
34.1g
Fat
16.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~132g)

1 cup Spinach (~30g)

1/2 cup Low-Fat Cottage Cheese (~110g)

1 cup Sliced Mushrooms (~70g)

1 teaspoon Olive Oil (~5g)

1 quarter Avocado (~50g)

1 slice Whole Grain Bread (~28g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly spray or add the teaspoon of olive oil to the skillet and sauté the sliced mushrooms for 3-4 minutes until they start to soften.

  • 3

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

  • 4

    Pour in the egg whites and gently scramble together with the mushrooms and spinach until just set.

  • 5

    Remove scrambled egg mixture from the heat and gently fold in the low-fat cottage cheese.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Plate the egg scramble alongside the toast and top the scramble with the quarter avocado, either sliced or mashed, for a creamy finish.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A vibrant morning scramble that combines fluffy egg whites with fresh spinach, creamy low-fat cottage cheese, and savory sautéed mushrooms. Accompanied by a slice of hearty whole-grain toast and a hint of creamy avocado, this dish delivers a perfect balance of flavors to power your day.

NUTRITION

390kcal
Protein
34.1g
Fat
16.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~132g)

1 cup Spinach (~30g)

1/2 cup Low-Fat Cottage Cheese (~110g)

1 cup Sliced Mushrooms (~70g)

1 teaspoon Olive Oil (~5g)

1 quarter Avocado (~50g)

1 slice Whole Grain Bread (~28g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly spray or add the teaspoon of olive oil to the skillet and sauté the sliced mushrooms for 3-4 minutes until they start to soften.

  • 3

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

  • 4

    Pour in the egg whites and gently scramble together with the mushrooms and spinach until just set.

  • 5

    Remove scrambled egg mixture from the heat and gently fold in the low-fat cottage cheese.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Plate the egg scramble alongside the toast and top the scramble with the quarter avocado, either sliced or mashed, for a creamy finish.