Cottage Cheese and Spinach Egg White 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 White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

Enjoy a light yet satisfying breakfast scramble featuring fluffy egg whites blended with tangy cottage cheese and fresh spinach, perfectly complemented by savory sautéed mushrooms and red onions in a hint of olive oil.

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NUTRITION

392kcal
Protein
34.9g
Fat
22.7g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites (198g)

0.33 cup Low-Fat Cottage Cheese (76g)

1 cup Spinach (30g)

1 cup Mushrooms (70g)

1 small Red Onion (70g)

1.5 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Thinly slice the red onion and mushrooms. Add them to the skillet and sauté until the onions become translucent and the mushrooms soften, about 5-7 minutes.

  • 3

    While the vegetables are cooking, whisk together the egg whites in a bowl.

  • 4

    Lower the heat and pour the egg whites over the sautéed vegetables in the skillet. Allow the eggs to begin setting.

  • 5

    Gently fold in the spinach and let it wilt, then add the low-fat cottage cheese.

  • 6

    Continue to cook the scramble until the egg whites are fully set and all ingredients are heated through, about 2-3 minutes. Season with salt and pepper to taste.

  • 7

    Serve your scramble warm and enjoy a nutritious, high-protein breakfast.

Cottage Cheese and Spinach Egg White 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 White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

Enjoy a light yet satisfying breakfast scramble featuring fluffy egg whites blended with tangy cottage cheese and fresh spinach, perfectly complemented by savory sautéed mushrooms and red onions in a hint of olive oil.

NUTRITION

392kcal
Protein
34.9g
Fat
22.7g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites (198g)

0.33 cup Low-Fat Cottage Cheese (76g)

1 cup Spinach (30g)

1 cup Mushrooms (70g)

1 small Red Onion (70g)

1.5 tbsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Thinly slice the red onion and mushrooms. Add them to the skillet and sauté until the onions become translucent and the mushrooms soften, about 5-7 minutes.

  • 3

    While the vegetables are cooking, whisk together the egg whites in a bowl.

  • 4

    Lower the heat and pour the egg whites over the sautéed vegetables in the skillet. Allow the eggs to begin setting.

  • 5

    Gently fold in the spinach and let it wilt, then add the low-fat cottage cheese.

  • 6

    Continue to cook the scramble until the egg whites are fully set and all ingredients are heated through, about 2-3 minutes. Season with salt and pepper to taste.

  • 7

    Serve your scramble warm and enjoy a nutritious, high-protein breakfast.