Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms, Toast, and Avocado

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

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms, Toast, and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms, Toast, and Avocado

A light yet satisfying breakfast that combines fluffy egg whites with fresh spinach and earthy mushrooms, accented by a creamy dollop of low-fat cottage cheese. Served alongside a crispy whole grain toast and creamy avocado, this dish delivers a harmonious balance of flavors and textures to power your morning.

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NUTRITION

384kcal
Protein
32.9g
Fat
17g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx. 180g)

0.25 cup Low-Fat Cottage Cheese (approx. 60g)

1 cup Fresh Spinach

0.5 cup Sliced Mushrooms (approx. 35g)

1 teaspoon Olive Oil

1 slice Whole Grain Bread

1 half Avocado (approx. 100g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into the skillet and let them begin to set.

  • 3

    Add the fresh spinach and sautéed mushrooms. Stir gently as the spinach wilts and the mushrooms soften.

  • 4

    While the scramble cooks, heat olive oil in a separate small pan and quickly sauté the sliced mushrooms if they were not added raw, until tender and lightly browned.

  • 5

    Once the egg whites are mostly set, fold in the low-fat cottage cheese and allow it to warm through without overcooking the scramble.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Slice the avocado and arrange on the side of your plate with the toast.

  • 8

    Serve the scramble alongside the toast and avocado for a balanced, nutritious breakfast.

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms, Toast, and Avocado

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

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms, Toast, and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms, Toast, and Avocado

A light yet satisfying breakfast that combines fluffy egg whites with fresh spinach and earthy mushrooms, accented by a creamy dollop of low-fat cottage cheese. Served alongside a crispy whole grain toast and creamy avocado, this dish delivers a harmonious balance of flavors and textures to power your morning.

NUTRITION

384kcal
Protein
32.9g
Fat
17g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx. 180g)

0.25 cup Low-Fat Cottage Cheese (approx. 60g)

1 cup Fresh Spinach

0.5 cup Sliced Mushrooms (approx. 35g)

1 teaspoon Olive Oil

1 slice Whole Grain Bread

1 half Avocado (approx. 100g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into the skillet and let them begin to set.

  • 3

    Add the fresh spinach and sautéed mushrooms. Stir gently as the spinach wilts and the mushrooms soften.

  • 4

    While the scramble cooks, heat olive oil in a separate small pan and quickly sauté the sliced mushrooms if they were not added raw, until tender and lightly browned.

  • 5

    Once the egg whites are mostly set, fold in the low-fat cottage cheese and allow it to warm through without overcooking the scramble.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Slice the avocado and arrange on the side of your plate with the toast.

  • 8

    Serve the scramble alongside the toast and avocado for a balanced, nutritious breakfast.