Cottage Cheese Egg White 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 Egg White Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Sautéed Mushrooms

Soft-scrambled egg whites folded with creamy cottage cheese and fresh spinach, served over sautéed mushrooms and toasted sourdough with buttery avocado.

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NUTRITION

440kcal
Protein
34.9g
Fat
19.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Sliced White Button Mushrooms

2 cups Baby Spinach

2 tsp Avocado Oil

1 slice Sourdough Bread

1/2 small Avocado

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PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 2

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

  • 3

    Add the baby spinach to the skillet and toss 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 oil, and reduce heat to medium-low.

  • 6

    Pour in the egg white mixture and cook, stirring gently with a spatula, until the eggs are soft and creamy.

  • 7

    Fold the sautéed mushrooms and spinach back into the eggs.

  • 8

    Toast the sourdough bread and top with sliced avocado, then serve alongside the scramble.

Cottage Cheese Egg White 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 Egg White Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Sautéed Mushrooms

Soft-scrambled egg whites folded with creamy cottage cheese and fresh spinach, served over sautéed mushrooms and toasted sourdough with buttery avocado.

NUTRITION

440kcal
Protein
34.9g
Fat
19.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Sliced White Button Mushrooms

2 cups Baby Spinach

2 tsp Avocado Oil

1 slice Sourdough Bread

1/2 small Avocado

PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 2

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

  • 3

    Add the baby spinach to the skillet and toss 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 oil, and reduce heat to medium-low.

  • 6

    Pour in the egg white mixture and cook, stirring gently with a spatula, until the eggs are soft and creamy.

  • 7

    Fold the sautéed mushrooms and spinach back into the eggs.

  • 8

    Toast the sourdough bread and top with sliced avocado, then serve alongside the scramble.