Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

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

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

Delight in this rich yet light dish where creamy scrambled eggs meet garden-fresh spinach and earthy mushrooms. The addition of low-fat cottage cheese adds a velvety texture making each bite a blend of flavors perfect for any time of the day.

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NUTRITION

345kcal
Protein
34g
Fat
21.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup White Button Mushrooms (sliced)

1 teaspoon Olive Oil

Salt, Pepper, and Garlic Powder to taste

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PREPARATION

  • 1

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

  • 2

    Add sliced mushrooms and sauté for 2-3 minutes until they start to soften.

  • 3

    Add fresh spinach and cook until wilted, about 1-2 minutes, stirring occasionally.

  • 4

    In a bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook gently, stirring slowly and continuously, until the eggs are softly scrambled and creamy.

  • 7

    Remove from heat and serve immediately, enjoying a warm, nutritious dish.

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

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

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

Delight in this rich yet light dish where creamy scrambled eggs meet garden-fresh spinach and earthy mushrooms. The addition of low-fat cottage cheese adds a velvety texture making each bite a blend of flavors perfect for any time of the day.

NUTRITION

345kcal
Protein
34g
Fat
21.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup White Button Mushrooms (sliced)

1 teaspoon Olive Oil

Salt, Pepper, and Garlic Powder to taste

PREPARATION

  • 1

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

  • 2

    Add sliced mushrooms and sauté for 2-3 minutes until they start to soften.

  • 3

    Add fresh spinach and cook until wilted, about 1-2 minutes, stirring occasionally.

  • 4

    In a bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook gently, stirring slowly and continuously, until the eggs are softly scrambled and creamy.

  • 7

    Remove from heat and serve immediately, enjoying a warm, nutritious dish.