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

Enjoy a vibrant and creamy breakfast scramble featuring fluffy egg whites mixed with fresh spinach, low-fat cottage cheese, and savory sautéed mushrooms. Finished with a drizzle of olive oil and topped with creamy avocado and a sprinkle of chia seeds, this dish delivers a delightful blend of textures and flavors to kickstart your day.

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NUTRITION

459kcal
Protein
36.4g
Fat
27.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 155g)

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

1 cup raw spinach (30g)

1/2 cup mushrooms, sautéed (36g)

3 tsp olive oil (13.5g)

1 half avocado (100g)

1 tsp chia seeds (5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 3 teaspoons of olive oil to the skillet and warm it up.

  • 3

    Sauté the sliced mushrooms in the oil for about 3-4 minutes until they are tender and lightly browned.

  • 4

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

  • 5

    Pour in the 5 egg whites and gently scramble them with the vegetables until they are softly set.

  • 6

    Fold in the low-fat cottage cheese and cook for an additional minute until warmed through.

  • 7

    Transfer the scramble to a plate and top with sliced avocado and a sprinkle of chia seeds.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful breakfast.

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

Enjoy a vibrant and creamy breakfast scramble featuring fluffy egg whites mixed with fresh spinach, low-fat cottage cheese, and savory sautéed mushrooms. Finished with a drizzle of olive oil and topped with creamy avocado and a sprinkle of chia seeds, this dish delivers a delightful blend of textures and flavors to kickstart your day.

NUTRITION

459kcal
Protein
36.4g
Fat
27.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 155g)

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

1 cup raw spinach (30g)

1/2 cup mushrooms, sautéed (36g)

3 tsp olive oil (13.5g)

1 half avocado (100g)

1 tsp chia seeds (5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 3 teaspoons of olive oil to the skillet and warm it up.

  • 3

    Sauté the sliced mushrooms in the oil for about 3-4 minutes until they are tender and lightly browned.

  • 4

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

  • 5

    Pour in the 5 egg whites and gently scramble them with the vegetables until they are softly set.

  • 6

    Fold in the low-fat cottage cheese and cook for an additional minute until warmed through.

  • 7

    Transfer the scramble to a plate and top with sliced avocado and a sprinkle of chia seeds.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful breakfast.