Name: Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.6 cup Egg Whites; 0.4 cup Low-fat Cottage Cheese; 1.4 cups Sliced White Button Mushrooms; 1.6 cups Fresh Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

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NUTRITION

Protein

35.5g

Fat

15.8g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.4 cup Low-fat Cottage Cheese

1.4 cups Sliced White Button Mushrooms

1.6 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender.
3
Add the fresh baby spinach to the mushrooms and toss until the leaves are just wilted.
4
In a small bowl, whisk together the egg whites and the low-fat cottage cheese until well combined.
5
Pour the egg white and cottage cheese mixture into the skillet with the vegetables.
6
Cook the mixture, stirring gently with a spatula, until the eggs are set but still creamy.
7
Toast the sprouted grain bread until golden and crisp.
8
Serve the scramble immediately alongside the warm toasted bread.