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 and savory breakfast scramble featuring fluffy eggs enriched with a touch of creamy low-fat cottage cheese, fresh spinach, and earthy sautéed mushrooms. Enhanced with a drizzle of olive oil, this dish is both satisfying and energizing, perfect for fueling your morning without overloading on calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

302kcal
Protein
28.3g
Fat
15.8g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g)

2 egg whites (approx. 66g)

1/3 cup low-fat cottage cheese (approx. 80g)

1 cup fresh spinach (approx. 30g)

1 cup sliced mushrooms (approx. 70g)

3 tsp olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites, and whisk together with a pinch of salt and pepper.

  • 2

    Stir in the low-fat cottage cheese gently into the egg mixture.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they release their moisture and become lightly browned.

  • 4

    Add the fresh spinach to the skillet with mushrooms and cook until wilted, about 1-2 minutes.

  • 5

    Push the vegetables to one side of the pan and add the remaining 2 tsp olive oil to the cleared space. Pour in the egg and cottage cheese mixture.

  • 6

    Allow the eggs to set slightly before gently stirring them into the vegetables, forming soft curds. Continue cooking until the eggs are just cooked through, ensuring a soft, creamy scramble.

  • 7

    Season with additional salt and pepper if desired and serve immediately.

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 and savory breakfast scramble featuring fluffy eggs enriched with a touch of creamy low-fat cottage cheese, fresh spinach, and earthy sautéed mushrooms. Enhanced with a drizzle of olive oil, this dish is both satisfying and energizing, perfect for fueling your morning without overloading on calories.

NUTRITION

302kcal
Protein
28.3g
Fat
15.8g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g)

2 egg whites (approx. 66g)

1/3 cup low-fat cottage cheese (approx. 80g)

1 cup fresh spinach (approx. 30g)

1 cup sliced mushrooms (approx. 70g)

3 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites, and whisk together with a pinch of salt and pepper.

  • 2

    Stir in the low-fat cottage cheese gently into the egg mixture.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they release their moisture and become lightly browned.

  • 4

    Add the fresh spinach to the skillet with mushrooms and cook until wilted, about 1-2 minutes.

  • 5

    Push the vegetables to one side of the pan and add the remaining 2 tsp olive oil to the cleared space. Pour in the egg and cottage cheese mixture.

  • 6

    Allow the eggs to set slightly before gently stirring them into the vegetables, forming soft curds. Continue cooking until the eggs are just cooked through, ensuring a soft, creamy scramble.

  • 7

    Season with additional salt and pepper if desired and serve immediately.