Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

A delightful morning scramble bursting with fresh spinach and earthy mushrooms, lovingly folded into a soft scramble of a whole egg, an egg white, and a dollop of creamy low-fat cottage cheese. Finished with a gentle sauté in olive oil and topped with a few slices of fresh avocado, this meal provides a balanced, flavorful start to your day.

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NUTRITION

252kcal
Protein
19.4g
Fat
16.2g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1/4 cup low-fat cottage cheese (60g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

3.5 teaspoons olive oil (17.5g)

1/4 avocado (50g)

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PREPARATION

  • 1

    Crack the whole egg and egg white into a bowl and whisk together with the cottage cheese until well-combined.

  • 2

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 3

    Sauté the sliced mushrooms for about 2-3 minutes until they begin to soften, then add the spinach and cook for another minute until wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the vegetables. Gently scramble over medium-low heat, stirring occasionally until the eggs are softly set.

  • 5

    Transfer the scramble to a plate and top with slices or chunks of avocado.

  • 6

    Serve warm and enjoy a nourishing, balanced breakfast.

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

A delightful morning scramble bursting with fresh spinach and earthy mushrooms, lovingly folded into a soft scramble of a whole egg, an egg white, and a dollop of creamy low-fat cottage cheese. Finished with a gentle sauté in olive oil and topped with a few slices of fresh avocado, this meal provides a balanced, flavorful start to your day.

NUTRITION

252kcal
Protein
19.4g
Fat
16.2g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1/4 cup low-fat cottage cheese (60g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

3.5 teaspoons olive oil (17.5g)

1/4 avocado (50g)

PREPARATION

  • 1

    Crack the whole egg and egg white into a bowl and whisk together with the cottage cheese until well-combined.

  • 2

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 3

    Sauté the sliced mushrooms for about 2-3 minutes until they begin to soften, then add the spinach and cook for another minute until wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the vegetables. Gently scramble over medium-low heat, stirring occasionally until the eggs are softly set.

  • 5

    Transfer the scramble to a plate and top with slices or chunks of avocado.

  • 6

    Serve warm and enjoy a nourishing, balanced breakfast.