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

Creamy eggs scrambled with cottage cheese and spinach, served with earthy sautéed mushrooms and a slice of golden toasted bread.

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NUTRITION

437kcal
Protein
26.6g
Fat
26.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-fat Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Whole Grain Bread

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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 until they are browned and tender.

  • 3

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

  • 4

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

  • 5

    Pour the eggs into the same skillet and gently stir in the cottage cheese.

  • 6

    Cook the mixture over medium-low heat, stirring frequently, until the eggs are softly set and creamy.

  • 7

    Fold the sautéed mushrooms and spinach back into the egg mixture until just heated through.

  • 8

    Serve the scramble immediately alongside a slice of warm toasted whole grain bread.

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

Creamy eggs scrambled with cottage cheese and spinach, served with earthy sautéed mushrooms and a slice of golden toasted bread.

NUTRITION

437kcal
Protein
26.6g
Fat
26.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-fat Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Whole Grain Bread

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 until they are browned and tender.

  • 3

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

  • 4

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

  • 5

    Pour the eggs into the same skillet and gently stir in the cottage cheese.

  • 6

    Cook the mixture over medium-low heat, stirring frequently, until the eggs are softly set and creamy.

  • 7

    Fold the sautéed mushrooms and spinach back into the egg mixture until just heated through.

  • 8

    Serve the scramble immediately alongside a slice of warm toasted whole grain bread.