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

Egg whites scrambled with baby spinach and creamy cottage cheese, served alongside earthy sautéed mushrooms and a slice of sprouted grain toast for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
34.8g
Fat
16.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and lightly browned.

  • 3

    Toss in the baby spinach and cook for about 1 minute until it just begins to wilt.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Plate the scramble alongside the toast and season with a pinch of sea salt and cracked black pepper if desired.

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

Egg whites scrambled with baby spinach and creamy cottage cheese, served alongside earthy sautéed mushrooms and a slice of sprouted grain toast for a satisfying crunch.

NUTRITION

393kcal
Protein
34.8g
Fat
16.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and lightly browned.

  • 3

    Toss in the baby spinach and cook for about 1 minute until it just begins to wilt.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Plate the scramble alongside the toast and season with a pinch of sea salt and cracked black pepper if desired.