Cottage Cheese and Spinach Egg Scramble 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 Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

A vibrant breakfast scramble that melds creamy low-fat cottage cheese with fresh spinach, sautéed mushrooms, and a zesty Mexican twist from a hint of diced tomatoes and cumin. Finished with a garnish of sliced avocado, this dish offers a perfect balance of savory flavors and a satisfying texture to kickstart your day.

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NUTRITION

369kcal
Protein
32.8g
Fat
22.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 egg white

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1/2 cup sliced mushrooms

1/4 cup diced tomatoes

2 tsp olive oil

1/4 medium avocado (sliced)

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

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PREPARATION

  • 1

    In a bowl, whisk together the eggs and egg white with a pinch of salt, pepper, ground cumin, and chili powder.

  • 2

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

  • 3

    Add the fresh spinach and diced tomatoes to the pan with mushrooms, cooking until the spinach wilts, about 1-2 minutes.

  • 4

    Pour the egg mixture into the skillet with the vegetables. Stir gently, allowing the eggs to scramble and cook evenly.

  • 5

    When the eggs are almost set, gently fold in the low-fat cottage cheese, and cook for an additional 1-2 minutes until the scramble is creamy.

  • 6

    Remove the scramble from heat and transfer to a plate. Drizzle the remaining 1 tsp of olive oil over the scramble if desired.

  • 7

    Garnish with sliced avocado and a final sprinkle of salt and pepper. Serve warm and enjoy your flavorful, protein-packed breakfast.

Cottage Cheese and Spinach Egg Scramble 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 Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

A vibrant breakfast scramble that melds creamy low-fat cottage cheese with fresh spinach, sautéed mushrooms, and a zesty Mexican twist from a hint of diced tomatoes and cumin. Finished with a garnish of sliced avocado, this dish offers a perfect balance of savory flavors and a satisfying texture to kickstart your day.

NUTRITION

369kcal
Protein
32.8g
Fat
22.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 egg white

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1/2 cup sliced mushrooms

1/4 cup diced tomatoes

2 tsp olive oil

1/4 medium avocado (sliced)

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

PREPARATION

  • 1

    In a bowl, whisk together the eggs and egg white with a pinch of salt, pepper, ground cumin, and chili powder.

  • 2

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

  • 3

    Add the fresh spinach and diced tomatoes to the pan with mushrooms, cooking until the spinach wilts, about 1-2 minutes.

  • 4

    Pour the egg mixture into the skillet with the vegetables. Stir gently, allowing the eggs to scramble and cook evenly.

  • 5

    When the eggs are almost set, gently fold in the low-fat cottage cheese, and cook for an additional 1-2 minutes until the scramble is creamy.

  • 6

    Remove the scramble from heat and transfer to a plate. Drizzle the remaining 1 tsp of olive oil over the scramble if desired.

  • 7

    Garnish with sliced avocado and a final sprinkle of salt and pepper. Serve warm and enjoy your flavorful, protein-packed breakfast.