Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A bright and satisfying morning scramble featuring fluffy egg whites, fresh spinach, and earthy sautéed mushrooms, enriched with a cool dollop of low-fat cottage cheese and creamy avocado. This dish balances lean protein with healthy fats and vibrant flavors, perfect for fueling your day.

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NUTRITION

373kcal
Protein
31.5g
Fat
20.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1/2 cup low-fat cottage cheese (112g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1/2 medium avocado (75g)

2 teaspoons olive oil (9g)

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PREPARATION

  • 1

    In a small bowl, beat the egg whites lightly.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté until they soften and begin to brown, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and stir until it wilts, about 1-2 minutes.

  • 4

    Pour in the beaten egg whites and gently scramble with the vegetables until the eggs are cooked through, about 2-3 minutes.

  • 5

    Transfer the scramble to a plate and gently fold in the low-fat cottage cheese, letting its creaminess complement the warm eggs.

  • 6

    Slice or mash the avocado and serve on the side or dolloped atop the scramble.

  • 7

    Drizzle the remaining teaspoon of olive oil over the dish for an extra touch of healthy fat and flavor.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A bright and satisfying morning scramble featuring fluffy egg whites, fresh spinach, and earthy sautéed mushrooms, enriched with a cool dollop of low-fat cottage cheese and creamy avocado. This dish balances lean protein with healthy fats and vibrant flavors, perfect for fueling your day.

NUTRITION

373kcal
Protein
31.5g
Fat
20.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1/2 cup low-fat cottage cheese (112g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1/2 medium avocado (75g)

2 teaspoons olive oil (9g)

PREPARATION

  • 1

    In a small bowl, beat the egg whites lightly.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté until they soften and begin to brown, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and stir until it wilts, about 1-2 minutes.

  • 4

    Pour in the beaten egg whites and gently scramble with the vegetables until the eggs are cooked through, about 2-3 minutes.

  • 5

    Transfer the scramble to a plate and gently fold in the low-fat cottage cheese, letting its creaminess complement the warm eggs.

  • 6

    Slice or mash the avocado and serve on the side or dolloped atop the scramble.

  • 7

    Drizzle the remaining teaspoon of olive oil over the dish for an extra touch of healthy fat and flavor.