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

Enjoy a vibrant, protein-packed breakfast scramble featuring a blend of creamy low-fat cottage cheese and a delicate mix of whole egg and egg whites, combined with fresh spinach and earthy sautéed mushrooms. A touch of avocado adds a creamy texture while extra olive oil enhances the dish, making it a nutritious, flavor-forward start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

394kcal
Protein
32.9g
Fat
23.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese

1 whole egg

3 egg whites

1 cup fresh spinach

1/2 cup sliced mushrooms

1/4 medium avocado

2 tsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, whisk together 1 whole egg and 3 egg whites until well-combined.

  • 2

    Stir in the 1/2 cup low-fat cottage cheese gently.

  • 3

    Heat 1 tsp of 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.

  • 4

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

  • 5

    Pour in the egg and cottage cheese mixture. Cook on medium-low heat, stirring gently, until the eggs are softly scrambled and just set.

  • 6

    Transfer the scramble to a plate and top with diced 1/4 medium avocado.

  • 7

    Drizzle the remaining olive oil over the dish, season with salt and pepper to taste, and serve immediately.

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

Enjoy a vibrant, protein-packed breakfast scramble featuring a blend of creamy low-fat cottage cheese and a delicate mix of whole egg and egg whites, combined with fresh spinach and earthy sautéed mushrooms. A touch of avocado adds a creamy texture while extra olive oil enhances the dish, making it a nutritious, flavor-forward start to your day.

NUTRITION

394kcal
Protein
32.9g
Fat
23.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese

1 whole egg

3 egg whites

1 cup fresh spinach

1/2 cup sliced mushrooms

1/4 medium avocado

2 tsp olive oil

PREPARATION

  • 1

    In a bowl, whisk together 1 whole egg and 3 egg whites until well-combined.

  • 2

    Stir in the 1/2 cup low-fat cottage cheese gently.

  • 3

    Heat 1 tsp of 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.

  • 4

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

  • 5

    Pour in the egg and cottage cheese mixture. Cook on medium-low heat, stirring gently, until the eggs are softly scrambled and just set.

  • 6

    Transfer the scramble to a plate and top with diced 1/4 medium avocado.

  • 7

    Drizzle the remaining olive oil over the dish, season with salt and pepper to taste, and serve immediately.