YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Savor this protein-packed breakfast scramble featuring light, fluffy egg whites paired with fresh spinach and savory sautéed mushrooms. A dollop of creamy low‐fat cottage cheese adds a smooth richness, while a touch of avocado and olive oil offers a hit of healthy fats and extra flavor. Perfectly balanced to energize your morning without any heaviness.
INGREDIENTS
4 large egg whites
1/2 cup low-fat cottage cheese
1/2 cup fresh spinach
1/2 cup sliced mushrooms
2 teaspoons olive oil
1/3 medium avocado
PREPARATION
Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.
Add the sliced mushrooms and sauté for 3-4 minutes until they start to soften and turn golden.
Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
Pour in the egg whites and gently scramble together with the vegetables until the egg whites are fully set, about 3-4 minutes.
Remove the skillet from heat and fold in the low-fat cottage cheese, stirring briefly to combine.
Transfer the scramble to a serving plate and top with slices of avocado.
Serve warm and enjoy your balanced, protein-rich breakfast.