Egg White and 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.

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory mushrooms and a slice of golden toasted sprouted bread.

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NUTRITION

388kcal
Protein
34.6g
Fat
17.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 cup Sliced White Mushrooms

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add half of the avocado oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and browned.

  • 3

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

  • 4

    In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.

  • 5

    Add the remaining avocado oil to the skillet and pour in the egg mixture.

  • 6

    Cook the eggs, stirring gently with a spatula, until they are set and fluffy.

  • 7

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 8

    Toast the sprouted grain bread until golden brown and serve alongside the hot scramble.

Egg White and 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.

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory mushrooms and a slice of golden toasted sprouted bread.

NUTRITION

388kcal
Protein
34.6g
Fat
17.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 cup Sliced White Mushrooms

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add half of the avocado oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and browned.

  • 3

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

  • 4

    In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.

  • 5

    Add the remaining avocado oil to the skillet and pour in the egg mixture.

  • 6

    Cook the eggs, stirring gently with a spatula, until they are set and fluffy.

  • 7

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 8

    Toast the sprouted grain bread until golden brown and serve alongside the hot scramble.