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 fresh spinach and creamy cottage cheese, served alongside golden-brown sautéed mushrooms and a slice of toasted sprouted grain bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

385kcal
Protein
36.1g
Fat
16.4g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a large 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 mushrooms and toss until the leaves are just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg white mixture into the skillet with the vegetables.

  • 6

    Using a spatula, gently stir the eggs, folding them over until they are set but still creamy from the cottage cheese.

  • 7

    While the eggs finish cooking, toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Plate the scramble immediately alongside the warm toast and season with a pinch of sea salt and cracked black pepper if desired.

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 fresh spinach and creamy cottage cheese, served alongside golden-brown sautéed mushrooms and a slice of toasted sprouted grain bread.

NUTRITION

385kcal
Protein
36.1g
Fat
16.4g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the olive oil in a large 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 mushrooms and toss until the leaves are just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg white mixture into the skillet with the vegetables.

  • 6

    Using a spatula, gently stir the eggs, folding them over until they are set but still creamy from the cottage cheese.

  • 7

    While the eggs finish cooking, toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Plate the scramble immediately alongside the warm toast and season with a pinch of sea salt and cracked black pepper if desired.