Name: Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/3 cup Low Fat Cottage Cheese; 1 cup White Button Mushrooms, sliced; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 1/2 medium Avocado, sliced

Egg White and 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 and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Sautéed mushrooms and spinach folded into fluffy egg whites and creamy cottage cheese, topped with sliced avocado for a buttery finish.

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NUTRITION

Protein

33.2g

Fat

26.9g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
2
Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.
3
Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.
4
Lower the heat to medium and pour in the egg whites, stirring gently with a silicone spatula to scramble.
5
Once the egg whites are mostly set but still slightly moist, fold in the cottage cheese.
6
Continue to cook for 1 minute until the cottage cheese is warmed through and creates a creamy texture.
7
Remove from heat and season with a pinch of sea salt and cracked black pepper.
8
Transfer the scramble to a plate and top with the fresh sliced avocado before serving.