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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with earthy sautéed mushrooms and a slice of toasted sprouted grain bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

422kcal
Protein
34.3g
Fat
20.6g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Cremini Mushrooms, sliced

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

1 ounce Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the pan and sauté until they have released their moisture and turned a deep golden brown.

  • 3

    Toss in the fresh spinach and stir until it is just wilted and bright green.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until heated through and creamy.

  • 6

    Toast the sprouted grain bread until crisp and top with the sliced avocado.

  • 7

    Serve the egg scramble immediately alongside the avocado toast.

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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with earthy sautéed mushrooms and a slice of toasted sprouted grain bread.

NUTRITION

422kcal
Protein
34.3g
Fat
20.6g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Cremini Mushrooms, sliced

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

1 ounce Avocado

PREPARATION

  • 1

    Heat avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the pan and sauté until they have released their moisture and turned a deep golden brown.

  • 3

    Toss in the fresh spinach and stir until it is just wilted and bright green.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until heated through and creamy.

  • 6

    Toast the sprouted grain bread until crisp and top with the sliced avocado.

  • 7

    Serve the egg scramble immediately alongside the avocado toast.