Name: Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Egg Whites; 1/2 cup 2% Cottage Cheese; 1 cup Sliced Mushrooms; 2 cups Fresh Baby Spinach; 2 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Toast; 1/4 medium Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese, sautéed mushrooms, and fresh spinach, served alongside a slice of sprouted toast and buttery avocado.

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NUTRITION

Protein

33.9g

Fat

19.9g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced Mushrooms

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Toast

1/4 medium Avocado

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PREPARATION

1
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms and sauté until they are browned and tender.
3
Add the fresh spinach to the pan and cook until just wilted, then remove the vegetables from the pan and set aside.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.
6
Cook over medium-low heat, stirring gently with a spatula until the eggs are set but still creamy.
7
Fold the sautéed mushrooms and spinach back into the scramble.
8
Toast the sprouted grain bread and top it with the sliced avocado.
9
Serve the scramble warm alongside the avocado toast, seasoned with a pinch of sea salt and black pepper.