Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled eggs with creamy cottage cheese, earthy sautéed mushrooms, and wilted spinach, served with toasted sprouted bread and rich, buttery avocado.

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NUTRITION

532kcal
Protein
33.1g
Fat
32.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

40g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are golden brown and tender.

  • 3

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted, then reduce heat to medium-low.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

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

  • 7

    While the eggs cook, toast the sprouted grain bread until crisp.

  • 8

    Serve the scramble immediately with the toast and top with sliced avocado.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled eggs with creamy cottage cheese, earthy sautéed mushrooms, and wilted spinach, served with toasted sprouted bread and rich, buttery avocado.

NUTRITION

532kcal
Protein
33.1g
Fat
32.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

40g Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are golden brown and tender.

  • 3

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted, then reduce heat to medium-low.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

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

  • 7

    While the eggs cook, toast the sprouted grain bread until crisp.

  • 8

    Serve the scramble immediately with the toast and top with sliced avocado.