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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble combined with fresh spinach, a creamy touch of cottage cheese, and savory sautéed mushrooms. Served with perfectly toasted whole wheat bread topped with a hint of butter and a delicate spread of avocado for added creaminess.

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NUTRITION

365kcal
Protein
32.3g
Fat
16.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/4 cup low-fat cottage cheese

1 cup fresh spinach

1 cup sliced mushrooms

1 tsp olive oil

2 slices whole wheat bread

1 tsp butter

1/4 avocado

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms in the olive oil for about 3-4 minutes until they are softened and lightly browned.

  • 3

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

  • 4

    In a bowl, whisk together the 5 egg whites. Pour the egg whites into the skillet, stirring gently with the vegetables.

  • 5

    Cook the scramble until the egg whites are set but still soft, then gently fold in the 1/4 cup of cottage cheese and mix until just combined.

  • 6

    Meanwhile, toast 2 slices of whole wheat bread. Spread 1 tsp of butter evenly over the hot toast and top one slice with 1/4 sliced avocado.

  • 7

    Plate the warm egg white scramble alongside the toasted bread, and serve immediately.

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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble combined with fresh spinach, a creamy touch of cottage cheese, and savory sautéed mushrooms. Served with perfectly toasted whole wheat bread topped with a hint of butter and a delicate spread of avocado for added creaminess.

NUTRITION

365kcal
Protein
32.3g
Fat
16.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/4 cup low-fat cottage cheese

1 cup fresh spinach

1 cup sliced mushrooms

1 tsp olive oil

2 slices whole wheat bread

1 tsp butter

1/4 avocado

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms in the olive oil for about 3-4 minutes until they are softened and lightly browned.

  • 3

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

  • 4

    In a bowl, whisk together the 5 egg whites. Pour the egg whites into the skillet, stirring gently with the vegetables.

  • 5

    Cook the scramble until the egg whites are set but still soft, then gently fold in the 1/4 cup of cottage cheese and mix until just combined.

  • 6

    Meanwhile, toast 2 slices of whole wheat bread. Spread 1 tsp of butter evenly over the hot toast and top one slice with 1/4 sliced avocado.

  • 7

    Plate the warm egg white scramble alongside the toasted bread, and serve immediately.