Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Pita

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, Sautéed Mushrooms & Whole Wheat Pita

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Pita

A vibrant and balanced morning scramble featuring fluffy egg whites tossed with fresh spinach and earthy sautéed mushrooms, accented by a creamy dollop of low-fat cottage cheese. Paired with a warm, soft whole wheat pita, this dish delivers a satisfying blend of textures and flavors for a power-packed start to your day.

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NUTRITION

389kcal
Protein
34.4g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (182g)

1 cup Fresh Spinach (30g)

0.25 cup Low-Fat Cottage Cheese (60g)

0.5 cup Sliced Mushrooms (36g)

2 teaspoons Olive Oil (9.2g)

1 small Whole Wheat Pita Bread (60g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add olive oil to the skillet and heat for about 30 seconds.

  • 3

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

  • 4

    Toss in the fresh spinach and cook until it wilts, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to cook evenly with the vegetables.

  • 6

    When the eggs are mostly set, fold in the low-fat cottage cheese and cook for an additional minute.

  • 7

    Warm the whole wheat pita in a dry pan or microwave for about 20-30 seconds.

  • 8

    Plate the scramble alongside the warm pita and serve immediately.

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Pita

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, Sautéed Mushrooms & Whole Wheat Pita

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese, Sautéed Mushrooms & Whole Wheat Pita

A vibrant and balanced morning scramble featuring fluffy egg whites tossed with fresh spinach and earthy sautéed mushrooms, accented by a creamy dollop of low-fat cottage cheese. Paired with a warm, soft whole wheat pita, this dish delivers a satisfying blend of textures and flavors for a power-packed start to your day.

NUTRITION

389kcal
Protein
34.4g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (182g)

1 cup Fresh Spinach (30g)

0.25 cup Low-Fat Cottage Cheese (60g)

0.5 cup Sliced Mushrooms (36g)

2 teaspoons Olive Oil (9.2g)

1 small Whole Wheat Pita Bread (60g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add olive oil to the skillet and heat for about 30 seconds.

  • 3

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

  • 4

    Toss in the fresh spinach and cook until it wilts, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to cook evenly with the vegetables.

  • 6

    When the eggs are mostly set, fold in the low-fat cottage cheese and cook for an additional minute.

  • 7

    Warm the whole wheat pita in a dry pan or microwave for about 20-30 seconds.

  • 8

    Plate the scramble alongside the warm pita and serve immediately.