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

A vibrant breakfast scramble balancing delicate egg whites and lightly seasoned cottage cheese with fresh spinach and earthy sautéed mushrooms, complemented by crunchy whole grain toast and the creaminess of avocado. This dish offers a satisfying mix of textures and flavors that energize your morning while perfectly aligning with your macro goals.

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NUTRITION

332kcal
Protein
28.9g
Fat
14.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (121g)

1/3 cup Low-Fat Cottage Cheese (75g)

1 cup Spinach (30g)

1/2 cup Sliced Mushrooms (36g)

3 teaspoons Olive Oil

1 slice Whole Grain Bread (40g)

1/4 medium Avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms until they are golden and tender, about 3-4 minutes. Remove them from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the spinach. Sauté until just wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble together with the spinach until just set, about 2-3 minutes.

  • 5

    Stir in the low-fat cottage cheese gently to combine without overcooking the eggs.

  • 6

    Fold in the sautéed mushrooms and season with a pinch of salt and pepper to taste.

  • 7

    Toast the whole grain bread and serve it on the side, with avocado sliced or mashed on top.

  • 8

    Plate the egg white scramble alongside the toast, and enjoy your balanced breakfast.

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

A vibrant breakfast scramble balancing delicate egg whites and lightly seasoned cottage cheese with fresh spinach and earthy sautéed mushrooms, complemented by crunchy whole grain toast and the creaminess of avocado. This dish offers a satisfying mix of textures and flavors that energize your morning while perfectly aligning with your macro goals.

NUTRITION

332kcal
Protein
28.9g
Fat
14.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (121g)

1/3 cup Low-Fat Cottage Cheese (75g)

1 cup Spinach (30g)

1/2 cup Sliced Mushrooms (36g)

3 teaspoons Olive Oil

1 slice Whole Grain Bread (40g)

1/4 medium Avocado (50g)

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms until they are golden and tender, about 3-4 minutes. Remove them from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the spinach. Sauté until just wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble together with the spinach until just set, about 2-3 minutes.

  • 5

    Stir in the low-fat cottage cheese gently to combine without overcooking the eggs.

  • 6

    Fold in the sautéed mushrooms and season with a pinch of salt and pepper to taste.

  • 7

    Toast the whole grain bread and serve it on the side, with avocado sliced or mashed on top.

  • 8

    Plate the egg white scramble alongside the toast, and enjoy your balanced breakfast.