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

Enjoy a protein-packed, savory breakfast that combines a velvety scramble of egg whites and a whole egg with the fresh burst of baby spinach and earthy sautéed mushrooms, finished with creamy low-fat cottage cheese. This dish is light yet satisfying, perfect for fueling your morning without compromising on taste.

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NUTRITION

374kcal
Protein
36.2g
Fat
20.9g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

2 egg whites (66g total)

1 whole egg (50g)

3/4 cup low-fat cottage cheese (170g)

1 cup baby spinach (30g)

1/2 cup sliced mushrooms (36g)

3 tsp olive oil (15ml)

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PREPARATION

  • 1

    In a small bowl, whisk together the egg whites and whole egg until well mixed.

  • 2

    Heat 3 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 4

    Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Allow it to set for about 30 seconds before gently stirring.

  • 6

    Cook the scramble for 3-4 minutes, stirring occasionally, until the eggs are fully set but still moist.

  • 7

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

  • 8

    Season with salt and pepper to taste, then 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

Enjoy a protein-packed, savory breakfast that combines a velvety scramble of egg whites and a whole egg with the fresh burst of baby spinach and earthy sautéed mushrooms, finished with creamy low-fat cottage cheese. This dish is light yet satisfying, perfect for fueling your morning without compromising on taste.

NUTRITION

374kcal
Protein
36.2g
Fat
20.9g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

2 egg whites (66g total)

1 whole egg (50g)

3/4 cup low-fat cottage cheese (170g)

1 cup baby spinach (30g)

1/2 cup sliced mushrooms (36g)

3 tsp olive oil (15ml)

PREPARATION

  • 1

    In a small bowl, whisk together the egg whites and whole egg until well mixed.

  • 2

    Heat 3 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 4

    Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Allow it to set for about 30 seconds before gently stirring.

  • 6

    Cook the scramble for 3-4 minutes, stirring occasionally, until the eggs are fully set but still moist.

  • 7

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

  • 8

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