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

A bright and satisfying breakfast scramble featuring fluffy egg whites combined with tender spinach, earthy sautéed mushrooms, and a creamy dollop of low‐fat cottage cheese. Finished with an aromatic touch of olive oil and a few slices of creamy avocado, this dish is a balanced, nutrient-packed way to wake up your day.

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NUTRITION

410kcal
Protein
35g
Fat
24.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (165g total)

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

3 tsp olive oil (15g)

1 portion avocado (50g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 3 tsp of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables. Season with salt and pepper as desired.

  • 5

    When the egg whites are just set, remove the skillet from heat and fold in the low-fat cottage cheese.

  • 6

    Transfer the scramble to a plate and top with sliced avocado. Serve warm.

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

A bright and satisfying breakfast scramble featuring fluffy egg whites combined with tender spinach, earthy sautéed mushrooms, and a creamy dollop of low‐fat cottage cheese. Finished with an aromatic touch of olive oil and a few slices of creamy avocado, this dish is a balanced, nutrient-packed way to wake up your day.

NUTRITION

410kcal
Protein
35g
Fat
24.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (165g total)

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

3 tsp olive oil (15g)

1 portion avocado (50g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 3 tsp of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables. Season with salt and pepper as desired.

  • 5

    When the egg whites are just set, remove the skillet from heat and fold in the low-fat cottage cheese.

  • 6

    Transfer the scramble to a plate and top with sliced avocado. Serve warm.