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

Pan-scrambled eggs with creamy cottage cheese, earthy mushrooms, and wilted spinach, served alongside a slice of golden-brown buttery toast.

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NUTRITION

489kcal
Protein
23.1g
Fat
35.9g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Baby Spinach

1.5 tablespoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

1 teaspoon Salted Butter

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Stir in the fresh spinach and cook for about 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the eggs and cottage cheese until the mixture is well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet over the vegetables.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still soft and creamy.

  • 7

    While the eggs cook, toast the whole wheat bread until crisp and spread with the salted butter.

  • 8

    Transfer the scramble to a plate and serve immediately with the warm toast.

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

Pan-scrambled eggs with creamy cottage cheese, earthy mushrooms, and wilted spinach, served alongside a slice of golden-brown buttery toast.

NUTRITION

489kcal
Protein
23.1g
Fat
35.9g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Baby Spinach

1.5 tablespoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

1 teaspoon Salted Butter

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Stir in the fresh spinach and cook for about 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the eggs and cottage cheese until the mixture is well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet over the vegetables.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still soft and creamy.

  • 7

    While the eggs cook, toast the whole wheat bread until crisp and spread with the salted butter.

  • 8

    Transfer the scramble to a plate and serve immediately with the warm toast.