Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Start your day with a vibrant scramble that combines creamy low-fat cottage cheese with a whole egg, fresh spinach, and earthy sautéed mushrooms, all finished with a touch of olive oil and creamy avocado. This dish is designed to provide a balanced dose of protein and nourishing fats while staying within your calorie targets, making it a delicious and energizing breakfast.

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NUTRITION

446kcal
Protein
31.4g
Fat
27.3g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Low-Fat Cottage Cheese (~170g)

1 large Whole Egg (~50g)

1 cup Fresh Spinach (~30g)

1 cup Sliced Mushrooms (~70g)

2 teaspoons Olive Oil (~9.2g)

1 half medium Avocado (~100g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the mushrooms and cook for an additional 1-2 minutes until just wilted.

  • 4

    In a bowl, beat the whole egg and mix in the low-fat cottage cheese until combined.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables, stirring gently to combine and create a soft scramble. Cook until the eggs are just set, about 2-3 minutes.

  • 6

    Drizzle the remaining teaspoon of olive oil over the scramble for extra flavor and healthy fat.

  • 7

    Plate the scramble and top with slices or chunks of avocado. Serve warm.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Start your day with a vibrant scramble that combines creamy low-fat cottage cheese with a whole egg, fresh spinach, and earthy sautéed mushrooms, all finished with a touch of olive oil and creamy avocado. This dish is designed to provide a balanced dose of protein and nourishing fats while staying within your calorie targets, making it a delicious and energizing breakfast.

NUTRITION

446kcal
Protein
31.4g
Fat
27.3g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Low-Fat Cottage Cheese (~170g)

1 large Whole Egg (~50g)

1 cup Fresh Spinach (~30g)

1 cup Sliced Mushrooms (~70g)

2 teaspoons Olive Oil (~9.2g)

1 half medium Avocado (~100g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the mushrooms and cook for an additional 1-2 minutes until just wilted.

  • 4

    In a bowl, beat the whole egg and mix in the low-fat cottage cheese until combined.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables, stirring gently to combine and create a soft scramble. Cook until the eggs are just set, about 2-3 minutes.

  • 6

    Drizzle the remaining teaspoon of olive oil over the scramble for extra flavor and healthy fat.

  • 7

    Plate the scramble and top with slices or chunks of avocado. Serve warm.