Egg White 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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory mushrooms sautéed until golden and caramelized.

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NUTRITION

401kcal
Protein
35.6g
Fat
24.3g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

1.5 tablespoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for 5-7 minutes until they are tender and browned.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted, then transfer the vegetables to a plate.

  • 4

    In a medium bowl, whisk the egg whites and cottage cheese together until the mixture is uniform.

  • 5

    Wipe the skillet clean, add the remaining oil, and reduce heat to medium-low.

  • 6

    Pour in the egg mixture and cook slowly, using a spatula to gently fold the eggs until they are mostly set.

  • 7

    Stir the sautéed mushrooms and spinach back into the scramble, season with a pinch of sea salt and black pepper, and serve immediately.

Egg White 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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory mushrooms sautéed until golden and caramelized.

NUTRITION

401kcal
Protein
35.6g
Fat
24.3g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

1.5 tablespoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for 5-7 minutes until they are tender and browned.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted, then transfer the vegetables to a plate.

  • 4

    In a medium bowl, whisk the egg whites and cottage cheese together until the mixture is uniform.

  • 5

    Wipe the skillet clean, add the remaining oil, and reduce heat to medium-low.

  • 6

    Pour in the egg mixture and cook slowly, using a spatula to gently fold the eggs until they are mostly set.

  • 7

    Stir the sautéed mushrooms and spinach back into the scramble, season with a pinch of sea salt and black pepper, and serve immediately.