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 whisked with creamy cottage cheese and fresh spinach, served with mushrooms sautéed in olive oil until golden and savory.

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NUTRITION

367kcal
Protein
23.5g
Fat
27.6g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

1 cup sliced White Mushrooms

1 cup Baby Spinach

1.25 tablespoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for about 5 minutes until they are golden and tender.

  • 3

    Add the baby spinach to the skillet and toss for 1 minute until just wilted.

  • 4

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

  • 5

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

  • 6

    Cook, stirring gently with a spatula, until the eggs are softly set and creamy.

  • 7

    Remove from heat and finish with a crack of black pepper before serving.

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 whisked with creamy cottage cheese and fresh spinach, served with mushrooms sautéed in olive oil until golden and savory.

NUTRITION

367kcal
Protein
23.5g
Fat
27.6g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

1 cup sliced White Mushrooms

1 cup Baby Spinach

1.25 tablespoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for about 5 minutes until they are golden and tender.

  • 3

    Add the baby spinach to the skillet and toss for 1 minute until just wilted.

  • 4

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

  • 5

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

  • 6

    Cook, stirring gently with a spatula, until the eggs are softly set and creamy.

  • 7

    Remove from heat and finish with a crack of black pepper before serving.