Egg White and 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 and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Savor a protein-packed breakfast featuring fluffy egg white scramble blended with fresh spinach, complemented by creamy low‐fat cottage cheese and earthy sautéed mushrooms. Paired with a slice of whole-grain toast and creamy avocado, this dish is both satisfying and delicious, perfectly balanced to kickstart your day.

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NUTRITION

473kcal
Protein
32.9g
Fat
24.5g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

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

1 cup raw spinach (30g)

1 cup sliced white mushrooms (70g)

1 tablespoon extra virgin olive oil (13.5g)

1/4 medium avocado (50g)

1 slice whole-grain toast (40g)

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 3-4 minutes.

  • 3

    Add the raw spinach to the pan and cook until wilted, stirring occasionally.

  • 4

    Pour in the egg whites and gently scramble them with the vegetables, cooking until just set.

  • 5

    Plate the scramble and top with dollops of low-fat cottage cheese.

  • 6

    Serve the scramble alongside a slice of whole-grain toast and sliced avocado on the side.

  • 7

    Season with salt and pepper to taste and enjoy your balanced breakfast.

Egg White and 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 and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Savor a protein-packed breakfast featuring fluffy egg white scramble blended with fresh spinach, complemented by creamy low‐fat cottage cheese and earthy sautéed mushrooms. Paired with a slice of whole-grain toast and creamy avocado, this dish is both satisfying and delicious, perfectly balanced to kickstart your day.

NUTRITION

473kcal
Protein
32.9g
Fat
24.5g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

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

1 cup raw spinach (30g)

1 cup sliced white mushrooms (70g)

1 tablespoon extra virgin olive oil (13.5g)

1/4 medium avocado (50g)

1 slice whole-grain toast (40g)

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 3-4 minutes.

  • 3

    Add the raw spinach to the pan and cook until wilted, stirring occasionally.

  • 4

    Pour in the egg whites and gently scramble them with the vegetables, cooking until just set.

  • 5

    Plate the scramble and top with dollops of low-fat cottage cheese.

  • 6

    Serve the scramble alongside a slice of whole-grain toast and sliced avocado on the side.

  • 7

    Season with salt and pepper to taste and enjoy your balanced breakfast.