Egg White Scramble with Cottage Cheese and Spinach

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

Egg White Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

A light yet protein-packed scramble featuring fluffy egg whites mixed with creamy cottage cheese, fresh spinach, and savory mushrooms sautéed in olive oil. A delicious start to your day with a balanced blend of lean protein and vibrant veggies.

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NUTRITION

342kcal
Protein
40.6g
Fat
13.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

0.75 cup low-fat cottage cheese (approx. 170g)

1 cup fresh spinach

0.25 cup sliced mushrooms (approx. 18g)

2 teaspoons extra virgin olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Sauté the sliced mushrooms for about 2 minutes until they begin to soften.

  • 3

    Add the spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until just set.

  • 5

    Remove from heat and stir in the cottage cheese until well combined.

  • 6

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

Egg White Scramble with Cottage Cheese and Spinach

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

Egg White Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

A light yet protein-packed scramble featuring fluffy egg whites mixed with creamy cottage cheese, fresh spinach, and savory mushrooms sautéed in olive oil. A delicious start to your day with a balanced blend of lean protein and vibrant veggies.

NUTRITION

342kcal
Protein
40.6g
Fat
13.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

0.75 cup low-fat cottage cheese (approx. 170g)

1 cup fresh spinach

0.25 cup sliced mushrooms (approx. 18g)

2 teaspoons extra virgin olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Sauté the sliced mushrooms for about 2 minutes until they begin to soften.

  • 3

    Add the spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until just set.

  • 5

    Remove from heat and stir in the cottage cheese until well combined.

  • 6

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