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 light yet satisfying breakfast scramble combining tender egg whites and creamy low‐fat cottage cheese with vibrant spinach and savory sautéed mushrooms, all uplifted by the smooth richness of avocado. This dish offers a delicate balance of flavors and textures perfect for a revitalizing morning meal.

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NUTRITION

360kcal
Protein
36.9g
Fat
17.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.5 cup Low-Fat Cottage Cheese (~113g)

0.5 cup Spinach

0.5 cup Sliced Mushrooms

0.5 medium Avocado

2 tsp Olive Oil

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they are tender and start to brown, about 3-4 minutes.

  • 3

    Add the spinach to the mushrooms and cook for an additional 1-2 minutes until the spinach is wilted.

  • 4

    Reduce the heat to low and pour in the egg whites. Stir gently, allowing the eggs to slowly set and incorporate the vegetables.

  • 5

    Once the egg whites are softly scrambled, gently fold in the low-fat cottage cheese, warming it through without overcooking.

  • 6

    Transfer the scramble to a plate. Slice the avocado and arrange the slices alongside or on top of the scramble.

  • 7

    Drizzle the remaining teaspoon of olive oil over the finished dish for an extra layer of richness, and serve immediately.

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 light yet satisfying breakfast scramble combining tender egg whites and creamy low‐fat cottage cheese with vibrant spinach and savory sautéed mushrooms, all uplifted by the smooth richness of avocado. This dish offers a delicate balance of flavors and textures perfect for a revitalizing morning meal.

NUTRITION

360kcal
Protein
36.9g
Fat
17.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.5 cup Low-Fat Cottage Cheese (~113g)

0.5 cup Spinach

0.5 cup Sliced Mushrooms

0.5 medium Avocado

2 tsp Olive Oil

PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they are tender and start to brown, about 3-4 minutes.

  • 3

    Add the spinach to the mushrooms and cook for an additional 1-2 minutes until the spinach is wilted.

  • 4

    Reduce the heat to low and pour in the egg whites. Stir gently, allowing the eggs to slowly set and incorporate the vegetables.

  • 5

    Once the egg whites are softly scrambled, gently fold in the low-fat cottage cheese, warming it through without overcooking.

  • 6

    Transfer the scramble to a plate. Slice the avocado and arrange the slices alongside or on top of the scramble.

  • 7

    Drizzle the remaining teaspoon of olive oil over the finished dish for an extra layer of richness, and serve immediately.