Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

A light and refreshing scramble that combines the delicate flavors of fluffy egg whites with fresh spinach and earthy mushrooms, finished with a dollop of creamy low-fat cottage cheese. Topped with a few slices of avocado and a drizzle of olive oil, this dish is both satisfying and nutrient-packed, making it the perfect start to your day.

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NUTRITION

370kcal
Protein
28.4g
Fat
23.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 155g)

1 cup raw spinach (30g)

1/4 cup low-fat cottage cheese (57g)

1/2 cup sliced mushrooms (35g)

1/2 medium avocado (100g)

1/2 tablespoon extra virgin olive oil (7g)

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PREPARATION

  • 1

    In a small bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add the 1/2 tablespoon of olive oil.

  • 3

    Add the sliced mushrooms to the pan and sauté for 2-3 minutes until they soften.

  • 4

    Add the raw spinach to the pan and cook until it wilts, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to scramble and cook evenly with the vegetables.

  • 6

    Once the eggs are mostly set, gently fold in the low-fat cottage cheese, letting it warm through.

  • 7

    Transfer the scramble to a plate and top with slices or small pieces of avocado.

  • 8

    Serve immediately and enjoy a nutritious, balanced breakfast.

Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

A light and refreshing scramble that combines the delicate flavors of fluffy egg whites with fresh spinach and earthy mushrooms, finished with a dollop of creamy low-fat cottage cheese. Topped with a few slices of avocado and a drizzle of olive oil, this dish is both satisfying and nutrient-packed, making it the perfect start to your day.

NUTRITION

370kcal
Protein
28.4g
Fat
23.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 155g)

1 cup raw spinach (30g)

1/4 cup low-fat cottage cheese (57g)

1/2 cup sliced mushrooms (35g)

1/2 medium avocado (100g)

1/2 tablespoon extra virgin olive oil (7g)

PREPARATION

  • 1

    In a small bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add the 1/2 tablespoon of olive oil.

  • 3

    Add the sliced mushrooms to the pan and sauté for 2-3 minutes until they soften.

  • 4

    Add the raw spinach to the pan and cook until it wilts, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to scramble and cook evenly with the vegetables.

  • 6

    Once the eggs are mostly set, gently fold in the low-fat cottage cheese, letting it warm through.

  • 7

    Transfer the scramble to a plate and top with slices or small pieces of avocado.

  • 8

    Serve immediately and enjoy a nutritious, balanced breakfast.