Egg White Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Toast

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, Sautéed Mushrooms & Whole Wheat Toast

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Toast

A hearty yet light breakfast that combines a fluffy egg white scramble with fresh spinach, creamy low-fat cottage cheese, and earthy sautéed mushrooms, served alongside a crisp slice of whole wheat toast for a balanced start to your day.

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NUTRITION

409kcal
Protein
35.4g
Fat
17.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (183g)

0.33 cup Low-Fat Cottage Cheese (76g)

1 cup Fresh Spinach (30g)

1 cup Sliced Mushrooms (70g)

1 tablespoon Olive Oil (14g)

1 slice Whole Wheat Bread (40g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 4-5 minutes until they begin to soften and release their moisture.

  • 3

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

  • 4

    Pour in the egg whites and let them set for a few seconds before gently stirring to create a scramble.

  • 5

    When the egg whites are mostly cooked, fold in the low-fat cottage cheese and continue cooking for another minute until everything is heated through.

  • 6

    Toast the whole wheat bread to your desired level of crispiness.

  • 7

    Plate the egg white scramble alongside the toast and serve immediately.

Egg White Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Toast

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, Sautéed Mushrooms & Whole Wheat Toast

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Toast

A hearty yet light breakfast that combines a fluffy egg white scramble with fresh spinach, creamy low-fat cottage cheese, and earthy sautéed mushrooms, served alongside a crisp slice of whole wheat toast for a balanced start to your day.

NUTRITION

409kcal
Protein
35.4g
Fat
17.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (183g)

0.33 cup Low-Fat Cottage Cheese (76g)

1 cup Fresh Spinach (30g)

1 cup Sliced Mushrooms (70g)

1 tablespoon Olive Oil (14g)

1 slice Whole Wheat Bread (40g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 4-5 minutes until they begin to soften and release their moisture.

  • 3

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

  • 4

    Pour in the egg whites and let them set for a few seconds before gently stirring to create a scramble.

  • 5

    When the egg whites are mostly cooked, fold in the low-fat cottage cheese and continue cooking for another minute until everything is heated through.

  • 6

    Toast the whole wheat bread to your desired level of crispiness.

  • 7

    Plate the egg white scramble alongside the toast and serve immediately.