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 morning with a protein-packed scramble that blends fluffy egg whites with fresh spinach and earthy sautéed mushrooms, accented by a creamy dollop of low-fat cottage cheese. Paired with a crispy slice of whole grain toast and a touch of creamy avocado, this breakfast delight offers a satisfying balance of flavors and textures that energizes your day.

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NUTRITION

402kcal
Protein
35.1g
Fat
15.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (≈165g)

1 cup raw spinach (≈30g)

1 cup sliced mushrooms (≈70g)

1/3 cup low-fat cottage cheese (≈75g)

1 teaspoon olive oil (≈5g)

1 slice whole grain bread (≈40g)

1/4 avocado (≈50g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they start to soften and lightly brown.

  • 3

    Add the spinach to the skillet, stirring until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until they are softly set.

  • 5

    Fold in the low-fat cottage cheese until just combined, warming it through without overcooking.

  • 6

    Toast the whole grain bread until crisp.

  • 7

    Assemble your plate by serving the scramble alongside the toast and adding a quarter of avocado on the side or sliced on top.

  • 8

    Enjoy your balanced, protein-rich breakfast!

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 morning with a protein-packed scramble that blends fluffy egg whites with fresh spinach and earthy sautéed mushrooms, accented by a creamy dollop of low-fat cottage cheese. Paired with a crispy slice of whole grain toast and a touch of creamy avocado, this breakfast delight offers a satisfying balance of flavors and textures that energizes your day.

NUTRITION

402kcal
Protein
35.1g
Fat
15.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (≈165g)

1 cup raw spinach (≈30g)

1 cup sliced mushrooms (≈70g)

1/3 cup low-fat cottage cheese (≈75g)

1 teaspoon olive oil (≈5g)

1 slice whole grain bread (≈40g)

1/4 avocado (≈50g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they start to soften and lightly brown.

  • 3

    Add the spinach to the skillet, stirring until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until they are softly set.

  • 5

    Fold in the low-fat cottage cheese until just combined, warming it through without overcooking.

  • 6

    Toast the whole grain bread until crisp.

  • 7

    Assemble your plate by serving the scramble alongside the toast and adding a quarter of avocado on the side or sliced on top.

  • 8

    Enjoy your balanced, protein-rich breakfast!