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

Start your day with this light yet satisfying scramble that harmonizes fluffy egg whites with the creaminess of cottage cheese, earthy mushrooms sautéed in olive oil, and fresh spinach. The finishing touch of ripe avocado adds a luscious creaminess while keeping the meal within the desired calorie and protein range.

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NUTRITION

446kcal
Protein
24.1g
Fat
34.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1/3 cup low-fat cottage cheese (75g)

1 cup raw spinach (30g)

1 cup sliced mushrooms (70g)

5 tsp extra virgin olive oil (23g)

1/2 medium avocado (100g)

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PREPARATION

  • 1

    In a small bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 2 tsp of olive oil. Sauté the sliced mushrooms until they start to soften, about 3-4 minutes.

  • 3

    Add the spinach to the pan with mushrooms and cook until wilted, about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the whisked egg whites. Gently stir, allowing them to scramble with the vegetables.

  • 5

    Once the egg whites begin to set, gently fold in the cottage cheese. Cook until the scramble is just set but still moist.

  • 6

    In a separate small bowl, mash the avocado lightly or slice it, then drizzle with the remaining 3 tsp of olive oil as a finishing touch.

  • 7

    Plate the scramble and top with the avocado. Enjoy your balanced and nutritious 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

Start your day with this light yet satisfying scramble that harmonizes fluffy egg whites with the creaminess of cottage cheese, earthy mushrooms sautéed in olive oil, and fresh spinach. The finishing touch of ripe avocado adds a luscious creaminess while keeping the meal within the desired calorie and protein range.

NUTRITION

446kcal
Protein
24.1g
Fat
34.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1/3 cup low-fat cottage cheese (75g)

1 cup raw spinach (30g)

1 cup sliced mushrooms (70g)

5 tsp extra virgin olive oil (23g)

1/2 medium avocado (100g)

PREPARATION

  • 1

    In a small bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 2 tsp of olive oil. Sauté the sliced mushrooms until they start to soften, about 3-4 minutes.

  • 3

    Add the spinach to the pan with mushrooms and cook until wilted, about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the whisked egg whites. Gently stir, allowing them to scramble with the vegetables.

  • 5

    Once the egg whites begin to set, gently fold in the cottage cheese. Cook until the scramble is just set but still moist.

  • 6

    In a separate small bowl, mash the avocado lightly or slice it, then drizzle with the remaining 3 tsp of olive oil as a finishing touch.

  • 7

    Plate the scramble and top with the avocado. Enjoy your balanced and nutritious breakfast!