Creamy Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Creamy Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Start your day with a delightfully creamy and savory scramble featuring a perfect blend of fluffy eggs and tangy low-fat cottage cheese. Sautéed mushrooms and fresh spinach add an earthy complexity, while a side of whole grain toast and a slice of creamy avocado round out this nutrient-packed breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

435kcal
Protein
31.9g
Fat
23.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100 g total)

1/2 cup Low-Fat Cottage Cheese (113 g)

1 cup Spinach (30 g)

1/2 cup Sliced Mushrooms (35 g)

1 teaspoon Olive Oil (4.5 g)

1 slice Whole Grain Toast (30 g)

1/4 Avocado (50 g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, whisk together the eggs until well blended.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

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

  • 4

    Stir in the spinach, cooking until just wilted, about 1 minute.

  • 5

    Pour the whisked eggs into the skillet and gently stir, allowing them to scramble with the mushrooms and spinach.

  • 6

    When the eggs are nearly cooked, fold in the low-fat cottage cheese and cook just until warmed through, ensuring a creamy texture.

  • 7

    Toast the whole grain bread to your liking.

  • 8

    Plate the scramble with a side of toast, and top the toast with sliced avocado or serve the avocado on the side.

  • 9

    Season with salt and pepper to taste and serve immediately.

Creamy Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Creamy Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Start your day with a delightfully creamy and savory scramble featuring a perfect blend of fluffy eggs and tangy low-fat cottage cheese. Sautéed mushrooms and fresh spinach add an earthy complexity, while a side of whole grain toast and a slice of creamy avocado round out this nutrient-packed breakfast.

NUTRITION

435kcal
Protein
31.9g
Fat
23.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100 g total)

1/2 cup Low-Fat Cottage Cheese (113 g)

1 cup Spinach (30 g)

1/2 cup Sliced Mushrooms (35 g)

1 teaspoon Olive Oil (4.5 g)

1 slice Whole Grain Toast (30 g)

1/4 Avocado (50 g)

PREPARATION

  • 1

    In a bowl, whisk together the eggs until well blended.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

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

  • 4

    Stir in the spinach, cooking until just wilted, about 1 minute.

  • 5

    Pour the whisked eggs into the skillet and gently stir, allowing them to scramble with the mushrooms and spinach.

  • 6

    When the eggs are nearly cooked, fold in the low-fat cottage cheese and cook just until warmed through, ensuring a creamy texture.

  • 7

    Toast the whole grain bread to your liking.

  • 8

    Plate the scramble with a side of toast, and top the toast with sliced avocado or serve the avocado on the side.

  • 9

    Season with salt and pepper to taste and serve immediately.