Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

Start your day with a vibrant scramble that combines the creamy tang of low-fat cottage cheese and the delicate flavor of egg whites, enhanced by sautéed mushrooms and fresh spinach. This dish balances a light, fluffy texture with a burst of earthy and savory notes, elevated by a drizzle of extra virgin olive oil and a sprinkle of tangy feta. Perfect for a nutritious, energizing breakfast!

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NUTRITION

384kcal
Protein
35.6g
Fat
22.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~180g)

0.33 cup Low-Fat Cottage Cheese (~76g)

1 cup Fresh Spinach (~30g)

1 cup Sliced White Mushrooms (~70g)

1.1 tablespoon Extra Virgin Olive Oil (~16g)

1 ounce Feta Cheese (~28g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add the extra virgin olive oil to the skillet.

  • 3

    Sauté the sliced mushrooms for about 3-4 minutes until they start to soften.

  • 4

    Add the fresh spinach and continue to sauté until wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the egg whites and low-fat cottage cheese until well combined.

  • 6

    Pour the egg white and cottage cheese mixture into the skillet with the vegetables.

  • 7

    Allow the mixture to set for a minute, then gently stir to scramble, cooking until the eggs are just set.

  • 8

    Remove from heat and gently fold in the crumbled feta cheese.

  • 9

    Season with salt and pepper to taste, and serve immediately.

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

Start your day with a vibrant scramble that combines the creamy tang of low-fat cottage cheese and the delicate flavor of egg whites, enhanced by sautéed mushrooms and fresh spinach. This dish balances a light, fluffy texture with a burst of earthy and savory notes, elevated by a drizzle of extra virgin olive oil and a sprinkle of tangy feta. Perfect for a nutritious, energizing breakfast!

NUTRITION

384kcal
Protein
35.6g
Fat
22.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~180g)

0.33 cup Low-Fat Cottage Cheese (~76g)

1 cup Fresh Spinach (~30g)

1 cup Sliced White Mushrooms (~70g)

1.1 tablespoon Extra Virgin Olive Oil (~16g)

1 ounce Feta Cheese (~28g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add the extra virgin olive oil to the skillet.

  • 3

    Sauté the sliced mushrooms for about 3-4 minutes until they start to soften.

  • 4

    Add the fresh spinach and continue to sauté until wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the egg whites and low-fat cottage cheese until well combined.

  • 6

    Pour the egg white and cottage cheese mixture into the skillet with the vegetables.

  • 7

    Allow the mixture to set for a minute, then gently stir to scramble, cooking until the eggs are just set.

  • 8

    Remove from heat and gently fold in the crumbled feta cheese.

  • 9

    Season with salt and pepper to taste, and serve immediately.