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 morning scramble that blends fluffy egg whites with vibrant spinach, creamy low-fat cottage cheese, and earthy sautéed mushrooms, finished off with a hint of rich avocado. This dish offers a balance of textures and flavors, perfect for a wholesome, energizing start to your day.

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NUTRITION

394kcal
Protein
35.6g
Fat
21.3g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

1 cup sliced mushrooms (70g)

3 teaspoons olive oil (13.5g total)

1/4 medium avocado, diced (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and cook until just wilted, stirring occasionally.

  • 4

    In a bowl, whisk the egg whites until lightly frothy and pour them over the sautéed vegetables.

  • 5

    Gently stir and cook the mixture until the egg whites are set, about 3-5 minutes.

  • 6

    Remove the skillet from heat and fold in the low-fat cottage cheese, ensuring it warms through.

  • 7

    Top the scramble with diced avocado 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 morning scramble that blends fluffy egg whites with vibrant spinach, creamy low-fat cottage cheese, and earthy sautéed mushrooms, finished off with a hint of rich avocado. This dish offers a balance of textures and flavors, perfect for a wholesome, energizing start to your day.

NUTRITION

394kcal
Protein
35.6g
Fat
21.3g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

1 cup sliced mushrooms (70g)

3 teaspoons olive oil (13.5g total)

1/4 medium avocado, diced (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and cook until just wilted, stirring occasionally.

  • 4

    In a bowl, whisk the egg whites until lightly frothy and pour them over the sautéed vegetables.

  • 5

    Gently stir and cook the mixture until the egg whites are set, about 3-5 minutes.

  • 6

    Remove the skillet from heat and fold in the low-fat cottage cheese, ensuring it warms through.

  • 7

    Top the scramble with diced avocado and serve immediately.