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.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Enjoy a vibrant and nutritious breakfast scramble featuring creamy low‐fat cottage cheese combined with a delicate mix of a whole egg and egg white, fresh spinach, and earthy sautéed mushrooms. Finished with a drizzle of olive oil and paired with a slice of hearty whole grain toast and a touch of creamy avocado, this dish offers a balanced blend of flavors and textures to energize your morning.

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NUTRITION

449kcal
Protein
29.6g
Fat
27.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

1 Whole Egg

1 Egg White

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 tbsp Olive Oil

1 slice Whole Grain Bread

1/4 Avocado

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

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

  • 3

    Toss in the fresh spinach and cook for an additional 1-2 minutes until wilted.

  • 4

    In a bowl, whisk together the low-fat cottage cheese, 1 whole egg, and 1 egg white until well combined.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables. Gently stir and let it cook until the eggs are softly scrambled, about 2-3 minutes.

  • 6

    While the scramble finishes, toast the slice of whole grain bread until golden.

  • 7

    Plate the scramble with the toast on the side, and top with a few slices of avocado.

  • 8

    Serve immediately and enjoy your protein-packed, flavorful breakfast.

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.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Enjoy a vibrant and nutritious breakfast scramble featuring creamy low‐fat cottage cheese combined with a delicate mix of a whole egg and egg white, fresh spinach, and earthy sautéed mushrooms. Finished with a drizzle of olive oil and paired with a slice of hearty whole grain toast and a touch of creamy avocado, this dish offers a balanced blend of flavors and textures to energize your morning.

NUTRITION

449kcal
Protein
29.6g
Fat
27.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

1 Whole Egg

1 Egg White

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 tbsp Olive Oil

1 slice Whole Grain Bread

1/4 Avocado

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

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

  • 3

    Toss in the fresh spinach and cook for an additional 1-2 minutes until wilted.

  • 4

    In a bowl, whisk together the low-fat cottage cheese, 1 whole egg, and 1 egg white until well combined.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables. Gently stir and let it cook until the eggs are softly scrambled, about 2-3 minutes.

  • 6

    While the scramble finishes, toast the slice of whole grain bread until golden.

  • 7

    Plate the scramble with the toast on the side, and top with a few slices of avocado.

  • 8

    Serve immediately and enjoy your protein-packed, flavorful breakfast.