Protein-Packed Spinach & Mushroom Egg Scramble

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

Protein-Packed Spinach & Mushroom Egg Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach & Mushroom Egg Scramble

Enjoy a hearty egg scramble loaded with fresh spinach, earthy mushrooms, and a dollop of creamy cottage cheese. This dish provides a satisfying blend of protein and vegetables to fuel your day while keeping the calories in check.

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NUTRITION

365kcal
Protein
34.2g
Fat
21.6g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

3 Eggs (approx. 150g)

1 cup Fresh Spinach (30g)

1/2 cup White Button Mushrooms (36g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup diced Red Bell Pepper (38g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced red bell pepper and mushrooms, sauté for 2-3 minutes until they start to soften.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 5

    Pour in the whisked eggs and gently stir to combine with the veggies.

  • 6

    Once the eggs begin to set, add the cottage cheese and continue to scramble until the eggs are fully cooked and creamy.

  • 7

    Season with salt and pepper to taste. Serve immediately.

Protein-Packed Spinach & Mushroom Egg Scramble

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

Protein-Packed Spinach & Mushroom Egg Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach & Mushroom Egg Scramble

Enjoy a hearty egg scramble loaded with fresh spinach, earthy mushrooms, and a dollop of creamy cottage cheese. This dish provides a satisfying blend of protein and vegetables to fuel your day while keeping the calories in check.

NUTRITION

365kcal
Protein
34.2g
Fat
21.6g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

3 Eggs (approx. 150g)

1 cup Fresh Spinach (30g)

1/2 cup White Button Mushrooms (36g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup diced Red Bell Pepper (38g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced red bell pepper and mushrooms, sauté for 2-3 minutes until they start to soften.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 5

    Pour in the whisked eggs and gently stir to combine with the veggies.

  • 6

    Once the eggs begin to set, add the cottage cheese and continue to scramble until the eggs are fully cooked and creamy.

  • 7

    Season with salt and pepper to taste. Serve immediately.