Creamy Scrambled Eggs with Fresh Spinach and Mushrooms

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

Creamy Scrambled Eggs with Fresh Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Mushrooms

Enjoy a light yet satisfying dish of creamy scrambled eggs blended with velvety cottage cheese, fresh spinach, and earthy mushrooms. This recipe packs a balanced amount of protein and essential nutrients in every bite, perfect for fueling your day.

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NUTRITION

361kcal
Protein
34.9g
Fat
20.6g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g total)

0.5 cup Low-Fat Cottage Cheese (~113g)

1 cup Fresh Spinach (~30g)

0.5 cup Sliced Mushrooms (~35g)

1 teaspoon Extra Virgin Olive Oil (~4.5g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    In a bowl, crack the eggs and whisk them together with the low-fat cottage cheese until well combined. Season with a pinch of salt and black pepper.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables. Let it sit for a few seconds, then gently stir and fold the eggs with a spatula, cooking until soft curds form.

  • 6

    Remove from heat when the eggs are creamy and slightly underdone, as they will finish cooking from residual heat. Serve immediately.

Creamy Scrambled Eggs with Fresh Spinach and Mushrooms

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

Creamy Scrambled Eggs with Fresh Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Mushrooms

Enjoy a light yet satisfying dish of creamy scrambled eggs blended with velvety cottage cheese, fresh spinach, and earthy mushrooms. This recipe packs a balanced amount of protein and essential nutrients in every bite, perfect for fueling your day.

NUTRITION

361kcal
Protein
34.9g
Fat
20.6g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g total)

0.5 cup Low-Fat Cottage Cheese (~113g)

1 cup Fresh Spinach (~30g)

0.5 cup Sliced Mushrooms (~35g)

1 teaspoon Extra Virgin Olive Oil (~4.5g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    In a bowl, crack the eggs and whisk them together with the low-fat cottage cheese until well combined. Season with a pinch of salt and black pepper.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables. Let it sit for a few seconds, then gently stir and fold the eggs with a spatula, cooking until soft curds form.

  • 6

    Remove from heat when the eggs are creamy and slightly underdone, as they will finish cooking from residual heat. Serve immediately.