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 wilted spinach and creamy cottage cheese, served with golden sautéed mushrooms and warm toasted sprouted bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
35.3g
Fat
20.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/4 Fresh Avocado

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat half of the 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

    Toss in the fresh baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Add the remaining olive oil to the skillet, pour in the egg and cheese mixture, and cook while stirring gently until the eggs are fluffy and set.

  • 6

    Fold the sautéed mushrooms and spinach back into the scramble to warm through.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.

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 wilted spinach and creamy cottage cheese, served with golden sautéed mushrooms and warm toasted sprouted bread.

NUTRITION

429kcal
Protein
35.3g
Fat
20.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/4 Fresh Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat half of the 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

    Toss in the fresh baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Add the remaining olive oil to the skillet, pour in the egg and cheese mixture, and cook while stirring gently until the eggs are fluffy and set.

  • 6

    Fold the sautéed mushrooms and spinach back into the scramble to warm through.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.