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

Pan-scrambled egg whites folded with baby spinach and creamy cottage cheese, served alongside earthy sautéed mushrooms and a slice of sprouted bread toasted.

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NUTRITION

382kcal
Protein
34.6g
Fat
17.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 5-6 minutes until they are softened and golden brown.

  • 3

    Add the fresh spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a silicone spatula to scramble.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook for 30 seconds until the mixture is creamy and hot.

  • 6

    Season with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Toast the sprouted grain bread until crisp and serve immediately alongside the scramble.

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

Pan-scrambled egg whites folded with baby spinach and creamy cottage cheese, served alongside earthy sautéed mushrooms and a slice of sprouted bread toasted.

NUTRITION

382kcal
Protein
34.6g
Fat
17.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 5-6 minutes until they are softened and golden brown.

  • 3

    Add the fresh spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a silicone spatula to scramble.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook for 30 seconds until the mixture is creamy and hot.

  • 6

    Season with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Toast the sprouted grain bread until crisp and serve immediately alongside the scramble.