YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Mushroom Egg Scramble
Enjoy a light yet satisfying scramble featuring a blend of whole eggs and egg whites, tossed with fresh spinach and earthy mushrooms, and finished with a touch of creamy low-fat cottage cheese. This versatile dish delivers a comforting, silky texture with every bite while maintaining a balanced protein and calorie profile, making it perfect for any meal of the day.
INGREDIENTS
3 eggs (whole)
2 egg whites
1/4 cup low-fat cottage cheese
1 cup fresh spinach
1/2 cup sliced mushrooms
1 teaspoon olive oil
PREPARATION
Crack the whole eggs into a bowl and add the egg whites. Whisk together until fully combined.
Stir in the low-fat cottage cheese and set aside.
Heat olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté for 2-3 minutes until they soften and begin to brown.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour the egg mixture into the skillet, gently stirring as it begins to set.
Continue to cook, stirring occasionally, until the eggs are softly scrambled.
Remove from heat and serve immediately for a warm, creamy scramble.