Egg White 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 Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with tender sautéed mushrooms and fresh spinach. The creamy addition of low-fat cottage cheese and a side of avocado rounds out this nutrient-packed breakfast that delights both the eyes and the palate.

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NUTRITION

387kcal
Protein
33.8g
Fat
22.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (approx. 110g)

1 cup raw spinach (approx. 30g)

100g button mushrooms

2 tsp extra virgin olive oil

1/2 medium avocado (approx. 100g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the 100g of sliced button mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Introduce the spinach to the skillet and sauté together with the mushrooms for another 1-2 minutes until the spinach is wilted.

  • 4

    Pour in the 4 egg whites and gently stir, allowing them to cook through while mixing with the mushrooms and spinach.

  • 5

    Once the eggs are softly scrambled and fully set, fold in the 1/2 cup of low-fat cottage cheese gently, warming it through without overcooking.

  • 6

    Transfer the scramble to a plate and add the 1/2 medium avocado either sliced on top or on the side.

  • 7

    Season with salt and pepper to taste, and serve warm.

Egg White 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 Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with tender sautéed mushrooms and fresh spinach. The creamy addition of low-fat cottage cheese and a side of avocado rounds out this nutrient-packed breakfast that delights both the eyes and the palate.

NUTRITION

387kcal
Protein
33.8g
Fat
22.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (approx. 110g)

1 cup raw spinach (approx. 30g)

100g button mushrooms

2 tsp extra virgin olive oil

1/2 medium avocado (approx. 100g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the 100g of sliced button mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Introduce the spinach to the skillet and sauté together with the mushrooms for another 1-2 minutes until the spinach is wilted.

  • 4

    Pour in the 4 egg whites and gently stir, allowing them to cook through while mixing with the mushrooms and spinach.

  • 5

    Once the eggs are softly scrambled and fully set, fold in the 1/2 cup of low-fat cottage cheese gently, warming it through without overcooking.

  • 6

    Transfer the scramble to a plate and add the 1/2 medium avocado either sliced on top or on the side.

  • 7

    Season with salt and pepper to taste, and serve warm.