Egg White 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 Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring fluffy egg whites tossed with tender spinach and earthy sautéed mushrooms, complemented by a creamy dollop of low-fat cottage cheese. This dish offers a harmonious blend of textures and subtle flavors, making it a perfect energizing breakfast option.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
34.9g
Fat
21.9g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

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

1 cup raw spinach (~30g)

1 cup sliced mushrooms (~70g)

1.5 tbsp olive oil (~22.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms and sauté for 3-4 minutes until they begin to soften and release their moisture.

  • 3

    Stir in the spinach and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables. Allow the eggs to set slightly before stirring again.

  • 5

    Once the egg whites are mostly set but still slightly runny, fold in the low-fat cottage cheese and cook for another minute until heated through.

  • 6

    Season with salt and pepper to taste, then transfer the scramble to your plate and serve immediately.

Egg White 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 Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring fluffy egg whites tossed with tender spinach and earthy sautéed mushrooms, complemented by a creamy dollop of low-fat cottage cheese. This dish offers a harmonious blend of textures and subtle flavors, making it a perfect energizing breakfast option.

NUTRITION

382kcal
Protein
34.9g
Fat
21.9g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

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

1 cup raw spinach (~30g)

1 cup sliced mushrooms (~70g)

1.5 tbsp olive oil (~22.5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms and sauté for 3-4 minutes until they begin to soften and release their moisture.

  • 3

    Stir in the spinach and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables. Allow the eggs to set slightly before stirring again.

  • 5

    Once the egg whites are mostly set but still slightly runny, fold in the low-fat cottage cheese and cook for another minute until heated through.

  • 6

    Season with salt and pepper to taste, then transfer the scramble to your plate and serve immediately.