Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

A vibrant morning scramble featuring a blend of egg and cottage cheese for a protein-packed start, accented by earthy sautéed mushrooms, fresh spinach, and a creamy finish of avocado. Each bite delivers a satisfying mix of textures and flavors that energize your day.

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NUTRITION

376kcal
Protein
27.6g
Fat
25.3g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

2 large Egg Whites (66g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Sliced Mushrooms (70g)

1 cup Fresh Spinach (30g)

1 tbsp Olive Oil (14g)

1/4 portion Avocado (50g)

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PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites until well blended.

  • 2

    Gently stir in the low-fat cottage cheese, maintaining some texture in the mixture.

  • 3

    Heat the olive oil in a nonstick skillet over medium heat.

  • 4

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

  • 5

    Add the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 6

    Pour the egg and cottage cheese mixture over the sautéed vegetables.

  • 7

    Cook on medium-low heat, gently stirring with a spatula to create soft, creamy curds. Continue until the eggs are fully set.

  • 8

    Transfer to a plate and top with sliced avocado. Season with salt and pepper to taste before serving.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

A vibrant morning scramble featuring a blend of egg and cottage cheese for a protein-packed start, accented by earthy sautéed mushrooms, fresh spinach, and a creamy finish of avocado. Each bite delivers a satisfying mix of textures and flavors that energize your day.

NUTRITION

376kcal
Protein
27.6g
Fat
25.3g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

2 large Egg Whites (66g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Sliced Mushrooms (70g)

1 cup Fresh Spinach (30g)

1 tbsp Olive Oil (14g)

1/4 portion Avocado (50g)

PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites until well blended.

  • 2

    Gently stir in the low-fat cottage cheese, maintaining some texture in the mixture.

  • 3

    Heat the olive oil in a nonstick skillet over medium heat.

  • 4

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

  • 5

    Add the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 6

    Pour the egg and cottage cheese mixture over the sautéed vegetables.

  • 7

    Cook on medium-low heat, gently stirring with a spatula to create soft, creamy curds. Continue until the eggs are fully set.

  • 8

    Transfer to a plate and top with sliced avocado. Season with salt and pepper to taste before serving.