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 day with a light yet satisfying scramble featuring fluffy egg whites combined with fresh spinach, complemented by a dollop of creamy cottage cheese and savory sautéed mushrooms. All brought together with a side of whole grain toast and a hint of olive oil, this dish is perfect for a balanced, energizing breakfast.

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NUTRITION

350kcal
Protein
30.9g
Fat
15.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 155g)

1/4 cup low-fat cottage cheese (57g)

1 cup raw spinach

1/2 cup sliced mushrooms (36g)

3 tsp extra virgin olive oil

1 slice whole grain toast

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Add the olive oil to the skillet and allow it to warm.

  • 3

    Sauté the sliced mushrooms for about 3-4 minutes until they are tender and lightly browned.

  • 4

    Stir in the spinach and cook until just wilted, approximately 1 minute.

  • 5

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

  • 6

    Remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 7

    Toast the whole grain bread until golden.

  • 8

    Serve your scramble hot alongside the toast, and 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 day with a light yet satisfying scramble featuring fluffy egg whites combined with fresh spinach, complemented by a dollop of creamy cottage cheese and savory sautéed mushrooms. All brought together with a side of whole grain toast and a hint of olive oil, this dish is perfect for a balanced, energizing breakfast.

NUTRITION

350kcal
Protein
30.9g
Fat
15.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 155g)

1/4 cup low-fat cottage cheese (57g)

1 cup raw spinach

1/2 cup sliced mushrooms (36g)

3 tsp extra virgin olive oil

1 slice whole grain toast

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Add the olive oil to the skillet and allow it to warm.

  • 3

    Sauté the sliced mushrooms for about 3-4 minutes until they are tender and lightly browned.

  • 4

    Stir in the spinach and cook until just wilted, approximately 1 minute.

  • 5

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

  • 6

    Remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 7

    Toast the whole grain bread until golden.

  • 8

    Serve your scramble hot alongside the toast, and enjoy your balanced, protein-rich breakfast.