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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with golden sautéed mushrooms and buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
23.9g
Fat
26.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 Medium Avocado

Try 7 days free, then $12.99 / mo.

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 for 5-7 minutes until they are browned and tender.

  • 3

    While the mushrooms cook, whisk the eggs in a small bowl and stir in the cottage cheese until well combined.

  • 4

    Add the baby spinach to the skillet with the mushrooms and toss until the leaves are just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently fold the eggs with a spatula until they are set but still moist and creamy.

  • 7

    Remove from heat and serve immediately with the sliced avocado on the side.

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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with golden sautéed mushrooms and buttery avocado.

NUTRITION

379kcal
Protein
23.9g
Fat
26.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 Medium Avocado

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 for 5-7 minutes until they are browned and tender.

  • 3

    While the mushrooms cook, whisk the eggs in a small bowl and stir in the cottage cheese until well combined.

  • 4

    Add the baby spinach to the skillet with the mushrooms and toss until the leaves are just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently fold the eggs with a spatula until they are set but still moist and creamy.

  • 7

    Remove from heat and serve immediately with the sliced avocado on the side.