Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with earthy sautéed mushrooms and a side of buttery avocado on sprouted toast.

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NUTRITION

490kcal
Protein
27.4g
Fat
32g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Toss in the fresh spinach and cook just until wilted, then transfer the vegetables to a plate.

  • 4

    In a small bowl, whisk the eggs together with the cottage cheese until well combined.

  • 5

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.

  • 6

    Cook over low-medium heat, stirring gently with a spatula until soft, creamy curds form.

  • 7

    Fold the sautéed mushrooms and spinach back into the eggs during the last 30 seconds of cooking.

  • 8

    Serve the scramble immediately with a slice of toasted sprouted bread topped with the fresh avocado slices.

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with earthy sautéed mushrooms and a side of buttery avocado on sprouted toast.

NUTRITION

490kcal
Protein
27.4g
Fat
32g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Toss in the fresh spinach and cook just until wilted, then transfer the vegetables to a plate.

  • 4

    In a small bowl, whisk the eggs together with the cottage cheese until well combined.

  • 5

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.

  • 6

    Cook over low-medium heat, stirring gently with a spatula until soft, creamy curds form.

  • 7

    Fold the sautéed mushrooms and spinach back into the eggs during the last 30 seconds of cooking.

  • 8

    Serve the scramble immediately with a slice of toasted sprouted bread topped with the fresh avocado slices.