Fluffy Egg Scramble with Sautéed Spinach and Mushrooms

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

Fluffy Egg Scramble with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Sautéed Spinach and Mushrooms

Start your day with a light yet satisfying scramble featuring a mix of whole eggs and extra whites, gently folded with low-fat cottage cheese for an extra protein boost. Sautéed baby spinach and tender mushrooms add a burst of earthy flavor, while a hint of olive oil enriches the dish with a subtle richness. Enjoy a well-balanced meal that’s both fluffy and nutritious.

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NUTRITION

339kcal
Protein
34g
Fat
20.8g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (approx. 150g)

2 Egg Whites (approx. 66g)

1/4 cup Low-Fat Cottage Cheese (approx. 60g)

1 cup Fresh Baby Spinach (approx. 30g)

1/2 cup White Mushrooms, sliced (approx. 36g)

1 tsp Olive Oil (approx. 5g)

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PREPARATION

  • 1

    Crack the 3 whole eggs and separate 2 extra egg whites into a bowl. Whisk them together until well blended.

  • 2

    Stir in the 1/4 cup low-fat cottage cheese for added creaminess.

  • 3

    Heat 1 tsp olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced mushrooms to the skillet and sauté for about 2-3 minutes until they begin to soften, then add the fresh baby spinach and cook until wilted.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Allow it to set slightly on the bottom before gently stirring, ensuring a fluffy scramble.

  • 6

    Cook until the eggs are fully set but remain tender, then remove from heat and serve warm.

Fluffy Egg Scramble with Sautéed Spinach and Mushrooms

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

Fluffy Egg Scramble with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Sautéed Spinach and Mushrooms

Start your day with a light yet satisfying scramble featuring a mix of whole eggs and extra whites, gently folded with low-fat cottage cheese for an extra protein boost. Sautéed baby spinach and tender mushrooms add a burst of earthy flavor, while a hint of olive oil enriches the dish with a subtle richness. Enjoy a well-balanced meal that’s both fluffy and nutritious.

NUTRITION

339kcal
Protein
34g
Fat
20.8g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (approx. 150g)

2 Egg Whites (approx. 66g)

1/4 cup Low-Fat Cottage Cheese (approx. 60g)

1 cup Fresh Baby Spinach (approx. 30g)

1/2 cup White Mushrooms, sliced (approx. 36g)

1 tsp Olive Oil (approx. 5g)

PREPARATION

  • 1

    Crack the 3 whole eggs and separate 2 extra egg whites into a bowl. Whisk them together until well blended.

  • 2

    Stir in the 1/4 cup low-fat cottage cheese for added creaminess.

  • 3

    Heat 1 tsp olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced mushrooms to the skillet and sauté for about 2-3 minutes until they begin to soften, then add the fresh baby spinach and cook until wilted.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Allow it to set slightly on the bottom before gently stirring, ensuring a fluffy scramble.

  • 6

    Cook until the eggs are fully set but remain tender, then remove from heat and serve warm.