Fluffy Scrambled Eggs with Sauteed Mushrooms and Spinach

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

Fluffy Scrambled Eggs with Sauteed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sauteed Mushrooms and Spinach

Enjoy a warm, comforting plate of fluffy scrambled eggs paired with tender sautéed mushrooms and vibrant spinach. This dish is both hearty and nutrient-dense, perfect for any meal of the day without compromising on flavor or wellness.

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NUTRITION

460kcal
Protein
40.9g
Fat
29.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup low-fat cottage cheese

1 cup button mushrooms (sliced)

1 cup fresh spinach

1 teaspoon extra virgin olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until smooth. Season lightly with salt and pepper.

  • 2

    Heat a teaspoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Add the fresh spinach to the skillet and continue to cook until the spinach wilts, about 1-2 minutes.

  • 4

    Pour the whisked eggs over the sautéed vegetables. Allow the eggs to sit for a few seconds before gently stirring to form large, soft curds.

  • 5

    When the eggs are about 80% cooked, stir in the low-fat cottage cheese and cook for an additional minute until the eggs are fully set but still moist.

  • 6

    Remove from heat and serve immediately, adjusting salt and pepper to taste.

Fluffy Scrambled Eggs with Sauteed Mushrooms and Spinach

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

Fluffy Scrambled Eggs with Sauteed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sauteed Mushrooms and Spinach

Enjoy a warm, comforting plate of fluffy scrambled eggs paired with tender sautéed mushrooms and vibrant spinach. This dish is both hearty and nutrient-dense, perfect for any meal of the day without compromising on flavor or wellness.

NUTRITION

460kcal
Protein
40.9g
Fat
29.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup low-fat cottage cheese

1 cup button mushrooms (sliced)

1 cup fresh spinach

1 teaspoon extra virgin olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until smooth. Season lightly with salt and pepper.

  • 2

    Heat a teaspoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Add the fresh spinach to the skillet and continue to cook until the spinach wilts, about 1-2 minutes.

  • 4

    Pour the whisked eggs over the sautéed vegetables. Allow the eggs to sit for a few seconds before gently stirring to form large, soft curds.

  • 5

    When the eggs are about 80% cooked, stir in the low-fat cottage cheese and cook for an additional minute until the eggs are fully set but still moist.

  • 6

    Remove from heat and serve immediately, adjusting salt and pepper to taste.