Name: Mushroom Spinach Egg White Scramble with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 1 cup Sliced White Button Mushrooms; 2 cups Fresh Baby Spinach; 1 tsp Extra Virgin Olive Oil; 1/4 Avocado, sliced; 1 slice Whole Grain Sourdough Bread

Mushroom Spinach Egg White Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Mushroom Spinach Egg White Scramble with Cottage Cheese

Fluffy egg whites scrambled with earthy sautéed mushrooms and fresh spinach, topped with creamy cottage cheese and served alongside toasted sourdough.

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NUTRITION

Protein

34.7g

Fat

14.6g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 Avocado, sliced

1 slice Whole Grain Sourdough Bread

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to brown and release their moisture.
3
Toss in the baby spinach and cook just until wilted, about 1 minute.
4
Pour the egg whites into the skillet, stirring gently with a spatula to combine with the vegetables.
5
Once the egg whites are nearly set, dollop the cottage cheese over the top and fold it in gently for 30 seconds to warm through without making the eggs watery.
6
Toast the sourdough bread until golden and crisp.
7
Plate the scramble alongside the toast and top with fresh avocado slices.
8
Season with a pinch of sea pepper or red pepper flakes if desired.