YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
A bright, protein-friendly scramble that brings together the creamy tang of cottage cheese with the vibrant freshness of spinach and the earthy flavor of sautéed mushrooms, uplifted by a hint of olive oil and the richness of avocado. This delightful breakfast balances smooth textures with hearty bites, offering a nutritious start to your day.
INGREDIENTS
1/2 cup Low-Fat Cottage Cheese
1 Whole Egg
1 Egg White
1 cup Fresh Spinach
1/2 cup Sliced Mushrooms
2 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
In a bowl, whisk the whole egg and egg white until well combined.
Stir in the low-fat cottage cheese gently.
Heat olive oil in a non-stick pan over medium heat.
Add the sliced mushrooms to the pan and sauté until they begin to soften, about 3-4 minutes.
Add the fresh spinach and cook until just wilted, stirring occasionally.
Pour in the egg and cottage cheese mixture over the vegetables.
Gently cook the scramble over medium-low heat until the eggs are softly set, stirring occasionally to allow for even cooking.
Remove from heat and transfer the scramble to a plate.
Top with sliced avocado (or mash the avocado lightly) and season with salt and pepper to taste before serving.