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

Enjoy a velvety blend of scrambled eggs enriched with low-fat cottage cheese, paired with lightly sautéed fresh spinach and savory mushrooms for a balanced, satisfying start to your day.

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NUTRITION

425kcal
Protein
40g
Fat
25.7g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup White Mushrooms

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Whisk the eggs in a bowl until well blended, then stir in the low-fat cottage cheese, adding a pinch of salt and pepper.

  • 2

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

  • 3

    Sauté the sliced mushrooms first for about 2-3 minutes until they start to soften.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs continuously over medium-low heat until they form soft, creamy curds, ensuring not to overcook.

  • 7

    Season with additional salt and pepper if needed and serve warm.

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

Enjoy a velvety blend of scrambled eggs enriched with low-fat cottage cheese, paired with lightly sautéed fresh spinach and savory mushrooms for a balanced, satisfying start to your day.

NUTRITION

425kcal
Protein
40g
Fat
25.7g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup White Mushrooms

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Whisk the eggs in a bowl until well blended, then stir in the low-fat cottage cheese, adding a pinch of salt and pepper.

  • 2

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

  • 3

    Sauté the sliced mushrooms first for about 2-3 minutes until they start to soften.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs continuously over medium-low heat until they form soft, creamy curds, ensuring not to overcook.

  • 7

    Season with additional salt and pepper if needed and serve warm.