Cottage Cheese and Spinach Egg Bake 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 Bake with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Bake with Sautéed Mushrooms

Enjoy a hearty breakfast that combines a light egg bake bursting with fresh spinach and a hint of tangy cottage cheese, paired with sautéed, earthy mushrooms and a crisp slice of whole grain toast topped with creamy avocado. This dish is crafted to deliver a satisfying blend of textures and flavors that kickstart your day while keeping your macros in balance.

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NUTRITION

420kcal
Protein
27.9g
Fat
22.2g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms (~36g)

2.5 tsp Olive Oil

1 slice Whole Grain Bread (~28g)

1/4 Avocado (~50g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with a dab of olive oil.

  • 2

    In a bowl, whisk together the eggs and cottage cheese until smooth. Stir in the fresh spinach.

  • 3

    Pour the egg mixture into the prepared dish and bake in the preheated oven for 18-20 minutes, or until set in the center.

  • 4

    Meanwhile, heat a nonstick skillet over medium heat with the olive oil. Add the sliced mushrooms and sauté until they are tender and lightly browned, about 5-7 minutes.

  • 5

    Toast the whole grain bread until crisp. Mash the avocado lightly and spread it over the toasted bread.

  • 6

    Plate a generous slice of the egg bake alongside the sautéed mushrooms and avocado toast. Enjoy your balanced and flavorful breakfast!

Cottage Cheese and Spinach Egg Bake 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 Bake with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Bake with Sautéed Mushrooms

Enjoy a hearty breakfast that combines a light egg bake bursting with fresh spinach and a hint of tangy cottage cheese, paired with sautéed, earthy mushrooms and a crisp slice of whole grain toast topped with creamy avocado. This dish is crafted to deliver a satisfying blend of textures and flavors that kickstart your day while keeping your macros in balance.

NUTRITION

420kcal
Protein
27.9g
Fat
22.2g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms (~36g)

2.5 tsp Olive Oil

1 slice Whole Grain Bread (~28g)

1/4 Avocado (~50g)

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with a dab of olive oil.

  • 2

    In a bowl, whisk together the eggs and cottage cheese until smooth. Stir in the fresh spinach.

  • 3

    Pour the egg mixture into the prepared dish and bake in the preheated oven for 18-20 minutes, or until set in the center.

  • 4

    Meanwhile, heat a nonstick skillet over medium heat with the olive oil. Add the sliced mushrooms and sauté until they are tender and lightly browned, about 5-7 minutes.

  • 5

    Toast the whole grain bread until crisp. Mash the avocado lightly and spread it over the toasted bread.

  • 6

    Plate a generous slice of the egg bake alongside the sautéed mushrooms and avocado toast. Enjoy your balanced and flavorful breakfast!