Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a delicate scramble of eggs and low‐fat cottage cheese, tossed with fresh spinach and earthy sautéed mushrooms, then garnished with a bright burst of tomato and a hint of creamy avocado. This dish is a balanced medley of textures and flavors perfect for fueling your morning.

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NUTRITION

415kcal
Protein
24.9g
Fat
27.9g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Spinach

1/2 cup Mushrooms (sliced)

2 tsp Olive Oil

1/3 medium Avocado

1 medium Tomato

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PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté until they soften and start to brown, about 3-4 minutes.

  • 2

    Add the spinach to the mushrooms and cook until just wilted, about 1 minute.

  • 3

    In a bowl, whisk the eggs and gently stir in the low-fat cottage cheese.

  • 4

    Pour the egg mixture over the sautéed vegetables in the skillet. Allow the eggs to set slightly before gently stirring, scrambling them until just cooked through.

  • 5

    Transfer the scramble to a plate. Garnish with slices of tomato and scatter the diced 1/3 medium avocado over the top.

  • 6

    Drizzle the remaining teaspoon of olive oil over the finished dish for extra flavor and healthy fats. Serve warm and enjoy your balanced breakfast.

Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a delicate scramble of eggs and low‐fat cottage cheese, tossed with fresh spinach and earthy sautéed mushrooms, then garnished with a bright burst of tomato and a hint of creamy avocado. This dish is a balanced medley of textures and flavors perfect for fueling your morning.

NUTRITION

415kcal
Protein
24.9g
Fat
27.9g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Spinach

1/2 cup Mushrooms (sliced)

2 tsp Olive Oil

1/3 medium Avocado

1 medium Tomato

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté until they soften and start to brown, about 3-4 minutes.

  • 2

    Add the spinach to the mushrooms and cook until just wilted, about 1 minute.

  • 3

    In a bowl, whisk the eggs and gently stir in the low-fat cottage cheese.

  • 4

    Pour the egg mixture over the sautéed vegetables in the skillet. Allow the eggs to set slightly before gently stirring, scrambling them until just cooked through.

  • 5

    Transfer the scramble to a plate. Garnish with slices of tomato and scatter the diced 1/3 medium avocado over the top.

  • 6

    Drizzle the remaining teaspoon of olive oil over the finished dish for extra flavor and healthy fats. Serve warm and enjoy your balanced breakfast.