Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Enjoy a light yet satisfying morning scramble featuring fluffy egg whites, a touch of whole egg for richness, and a delicate dollop of low-fat cottage cheese. Sautéed spinach, mushrooms, and a burst of diced tomato bring color and freshness, while a drizzle of olive oil ties the flavors together, making for a deliciously balanced start to your day.

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NUTRITION

326kcal
Protein
28g
Fat
23.9g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (≈100g)

1 whole egg (≈50g)

1/8 cup low-fat cottage cheese (≈30g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tablespoon extra virgin olive oil

1/4 cup diced tomato

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PREPARATION

  • 1

    In a small bowl, whisk together the egg whites and whole egg until well combined.

  • 2

    Preheat 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 start to soften.

  • 4

    Stir in the fresh spinach and diced tomato, cooking until the spinach wilts slightly.

  • 5

    Pour in the egg mixture and gently stir, allowing the eggs to set gradually.

  • 6

    Once the eggs are mostly cooked, fold in the low-fat cottage cheese.

  • 7

    Season with salt and pepper to taste, and continue to gently scramble until the eggs reach your desired consistency.

  • 8

    Serve immediately and enjoy your protein-packed breakfast scramble.

Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Enjoy a light yet satisfying morning scramble featuring fluffy egg whites, a touch of whole egg for richness, and a delicate dollop of low-fat cottage cheese. Sautéed spinach, mushrooms, and a burst of diced tomato bring color and freshness, while a drizzle of olive oil ties the flavors together, making for a deliciously balanced start to your day.

NUTRITION

326kcal
Protein
28g
Fat
23.9g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (≈100g)

1 whole egg (≈50g)

1/8 cup low-fat cottage cheese (≈30g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tablespoon extra virgin olive oil

1/4 cup diced tomato

PREPARATION

  • 1

    In a small bowl, whisk together the egg whites and whole egg until well combined.

  • 2

    Preheat 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 start to soften.

  • 4

    Stir in the fresh spinach and diced tomato, cooking until the spinach wilts slightly.

  • 5

    Pour in the egg mixture and gently stir, allowing the eggs to set gradually.

  • 6

    Once the eggs are mostly cooked, fold in the low-fat cottage cheese.

  • 7

    Season with salt and pepper to taste, and continue to gently scramble until the eggs reach your desired consistency.

  • 8

    Serve immediately and enjoy your protein-packed breakfast scramble.