Creamy Savory Oatmeal with Sautéed Mushrooms and Spinach

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

Creamy Savory Oatmeal with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Savory Oatmeal with Sautéed Mushrooms and Spinach

Enjoy a warm, comforting bowl of creamy savory oatmeal, enriched with tender sautéed mushrooms, wilted spinach, and a boost of protein from egg whites and cottage cheese. This dish perfectly balances the hearty texture of oats with fresh vegetables, creating a delightful meal to kickstart or refuel your day.

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NUTRITION

377kcal
Protein
36.2g
Fat
8.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (40g)

1 cup mushrooms (70g)

1 cup cooked spinach (180g)

3 large egg whites (51g)

1/2 cup lowfat cottage cheese (110g)

1 tsp olive oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small pot, bring water to a boil and add the rolled oats. Lower the heat and simmer until the oats are creamy and cooked through, about 5 minutes.

  • 2

    While the oats cook, heat the olive oil in a pan over medium heat. Add the mushrooms and sauté until they start to soften, about 3-4 minutes. Then add the spinach and cook until wilted, another 2 minutes. Season with salt and pepper.

  • 3

    In a separate bowl, lightly whisk the egg whites. Add them to the pan with the vegetables and cook, stirring gently, until the egg whites are set.

  • 4

    Once the oats are ready, stir in the lowfat cottage cheese to achieve a creamy texture.

  • 5

    Transfer the creamy oats to a serving bowl and top with the savory vegetable and egg white mixture.

  • 6

    Season with additional salt and pepper if needed, and serve warm.

Creamy Savory Oatmeal with Sautéed Mushrooms and Spinach

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

Creamy Savory Oatmeal with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Savory Oatmeal with Sautéed Mushrooms and Spinach

Enjoy a warm, comforting bowl of creamy savory oatmeal, enriched with tender sautéed mushrooms, wilted spinach, and a boost of protein from egg whites and cottage cheese. This dish perfectly balances the hearty texture of oats with fresh vegetables, creating a delightful meal to kickstart or refuel your day.

NUTRITION

377kcal
Protein
36.2g
Fat
8.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (40g)

1 cup mushrooms (70g)

1 cup cooked spinach (180g)

3 large egg whites (51g)

1/2 cup lowfat cottage cheese (110g)

1 tsp olive oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    In a small pot, bring water to a boil and add the rolled oats. Lower the heat and simmer until the oats are creamy and cooked through, about 5 minutes.

  • 2

    While the oats cook, heat the olive oil in a pan over medium heat. Add the mushrooms and sauté until they start to soften, about 3-4 minutes. Then add the spinach and cook until wilted, another 2 minutes. Season with salt and pepper.

  • 3

    In a separate bowl, lightly whisk the egg whites. Add them to the pan with the vegetables and cook, stirring gently, until the egg whites are set.

  • 4

    Once the oats are ready, stir in the lowfat cottage cheese to achieve a creamy texture.

  • 5

    Transfer the creamy oats to a serving bowl and top with the savory vegetable and egg white mixture.

  • 6

    Season with additional salt and pepper if needed, and serve warm.