Egg White and 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 and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A light yet satisfying breakfast scramble featuring fluffy egg whites gently cooked with fresh spinach, complemented by creamy low‐fat cottage cheese and earthy sautéed mushrooms. This dish is enhanced with a drizzle of olive oil and a splash of low‐fat milk for extra creaminess, creating a delicious blend of textures and flavors to jumpstart your day.

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NUTRITION

450kcal
Protein
33.3g
Fat
30.8g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 120g)

1 cup raw spinach (approx 30g)

1/2 cup low-fat cottage cheese (approx 110g)

1 cup sliced mushrooms (approx 70g)

2 tablespoons olive oil (approx 56g)

1/4 cup low-fat milk (approx 60g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Sauté the sliced mushrooms for 3-4 minutes until they begin to soften and brown. Remove and set aside.

  • 3

    In the same skillet, add the spinach and a splash of low-fat milk; cook until wilted, about 1-2 minutes.

  • 4

    In a mixing bowl, whisk together the egg whites and the remaining low-fat milk. Pour the mixture over the spinach in the skillet.

  • 5

    Gently stir the egg whites as they begin to set, then fold in the previously sautéed mushrooms.

  • 6

    Once the scramble is just about cooked through, remove from heat and stir in the low-fat cottage cheese.

  • 7

    Drizzle the remaining tablespoon of olive oil over the scramble, season with salt and pepper to taste, and serve immediately.

Egg White and 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 and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A light yet satisfying breakfast scramble featuring fluffy egg whites gently cooked with fresh spinach, complemented by creamy low‐fat cottage cheese and earthy sautéed mushrooms. This dish is enhanced with a drizzle of olive oil and a splash of low‐fat milk for extra creaminess, creating a delicious blend of textures and flavors to jumpstart your day.

NUTRITION

450kcal
Protein
33.3g
Fat
30.8g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 120g)

1 cup raw spinach (approx 30g)

1/2 cup low-fat cottage cheese (approx 110g)

1 cup sliced mushrooms (approx 70g)

2 tablespoons olive oil (approx 56g)

1/4 cup low-fat milk (approx 60g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Sauté the sliced mushrooms for 3-4 minutes until they begin to soften and brown. Remove and set aside.

  • 3

    In the same skillet, add the spinach and a splash of low-fat milk; cook until wilted, about 1-2 minutes.

  • 4

    In a mixing bowl, whisk together the egg whites and the remaining low-fat milk. Pour the mixture over the spinach in the skillet.

  • 5

    Gently stir the egg whites as they begin to set, then fold in the previously sautéed mushrooms.

  • 6

    Once the scramble is just about cooked through, remove from heat and stir in the low-fat cottage cheese.

  • 7

    Drizzle the remaining tablespoon of olive oil over the scramble, season with salt and pepper to taste, and serve immediately.