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.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Soft-scrambled eggs folded with creamy cottage cheese and sautéed greens, served with sliced avocado for a buttery finish.

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NUTRITION

517kcal
Protein
23.8g
Fat
42.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1.5 tablespoons Extra Virgin Olive Oil

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender.

  • 4

    Add the baby spinach to the pan and cook for 1 minute until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir with a spatula, cooking until the eggs are just set and creamy.

  • 7

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve immediately alongside the sliced avocado.

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.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Soft-scrambled eggs folded with creamy cottage cheese and sautéed greens, served with sliced avocado for a buttery finish.

NUTRITION

517kcal
Protein
23.8g
Fat
42.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1.5 tablespoons Extra Virgin Olive Oil

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender.

  • 4

    Add the baby spinach to the pan and cook for 1 minute until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir with a spatula, cooking until the eggs are just set and creamy.

  • 7

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve immediately alongside the sliced avocado.