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 golden sautéed mushrooms and buttery sliced avocado.

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NUTRITION

370kcal
Protein
24.5g
Fat
25.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup White Mushrooms

1 cup Fresh Spinach

2 teaspoons Avocado Oil

1/2 medium Avocado

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PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 2

    Sauté the sliced mushrooms until they are tender and golden brown.

  • 3

    Toss in the spinach and cook until just wilted, then remove the vegetables from the pan.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook over medium-low heat, stirring gently until soft and fluffy.

  • 6

    Plate the scramble alongside the sautéed vegetables and top with sliced avocado and a drizzle of the remaining 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.

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 golden sautéed mushrooms and buttery sliced avocado.

NUTRITION

370kcal
Protein
24.5g
Fat
25.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup White Mushrooms

1 cup Fresh Spinach

2 teaspoons Avocado Oil

1/2 medium Avocado

PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 2

    Sauté the sliced mushrooms until they are tender and golden brown.

  • 3

    Toss in the spinach and cook until just wilted, then remove the vegetables from the pan.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook over medium-low heat, stirring gently until soft and fluffy.

  • 6

    Plate the scramble alongside the sautéed vegetables and top with sliced avocado and a drizzle of the remaining oil.