Name: Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup 2% Cottage Cheese; 1 cup sliced Mushrooms; 2 cups Baby Spinach; 1 slice Sprouted Grain Bread; 0.5 medium Avocado; 1 tsp Extra Virgin Olive Oil

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Sautéed mushrooms and spinach folded into fluffy egg whites and cottage cheese, served with sprouted toast and a slice of buttery avocado.

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NUTRITION

Protein

35.4g

Fat

18g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup sliced Mushrooms

2 cups Baby Spinach

1 slice Sprouted Grain Bread

0.5 medium Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté until they are tender and golden brown.
3
Add the baby spinach to the mushrooms and cook for 1-2 minutes until just wilted, then remove the vegetables from the pan and set aside.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Pour the egg white mixture into the skillet and cook over medium-low heat, stirring frequently with a spatula until the eggs are fluffy and set.
6
Gently fold the sautéed mushrooms and spinach back into the scramble.
7
Toast the sprouted grain bread and top it with the sliced avocado.
8
Serve the warm scramble alongside the avocado toast for a complete, protein-packed breakfast.