Fresh Herb Egg Scramble with Sautéed Greens

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

Fresh Herb Egg Scramble with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fresh Herb Egg Scramble with Sautéed Greens

Enjoy a vibrant, protein-packed scramble infused with fresh herbs and topped with a side of sautéed greens. This dish marries the creaminess of eggs and cottage cheese with the earthy flavors of spinach and mushrooms, all accented by a drizzle of olive oil and a crisp slice of whole grain toast.

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NUTRITION

387kcal
Protein
35.3g
Fat
16.3g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Spinach

1/2 cup Sliced Mushrooms

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Basil), chopped

1 slice Whole Grain Toast

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PREPARATION

  • 1

    Crack the whole eggs and separate 2 egg whites into a bowl. Beat them together until well combined.

  • 2

    Stir in the low-fat cottage cheese and fresh chopped herbs.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes until they start to soften.

  • 4

    Add the spinach to the skillet and cook for an additional 1-2 minutes until slightly wilted.

  • 5

    Pour the egg mixture into the skillet with the greens and gently scramble, cooking until the eggs are set but still moist.

  • 6

    Toast the whole grain bread until lightly crisp.

  • 7

    Plate the herb egg scramble alongside the toast and serve warm.

Fresh Herb Egg Scramble with Sautéed Greens

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

Fresh Herb Egg Scramble with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fresh Herb Egg Scramble with Sautéed Greens

Enjoy a vibrant, protein-packed scramble infused with fresh herbs and topped with a side of sautéed greens. This dish marries the creaminess of eggs and cottage cheese with the earthy flavors of spinach and mushrooms, all accented by a drizzle of olive oil and a crisp slice of whole grain toast.

NUTRITION

387kcal
Protein
35.3g
Fat
16.3g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Spinach

1/2 cup Sliced Mushrooms

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Basil), chopped

1 slice Whole Grain Toast

PREPARATION

  • 1

    Crack the whole eggs and separate 2 egg whites into a bowl. Beat them together until well combined.

  • 2

    Stir in the low-fat cottage cheese and fresh chopped herbs.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes until they start to soften.

  • 4

    Add the spinach to the skillet and cook for an additional 1-2 minutes until slightly wilted.

  • 5

    Pour the egg mixture into the skillet with the greens and gently scramble, cooking until the eggs are set but still moist.

  • 6

    Toast the whole grain bread until lightly crisp.

  • 7

    Plate the herb egg scramble alongside the toast and serve warm.