Name: Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese (2%); 1 cup sliced White Button Mushrooms; 2 cups Fresh Spinach; 2 teaspoons Avocado Oil; 1 slice Whole Grain Bread; 1/4 Avocado, sliced

Egg White and 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.

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites folded with creamy cottage cheese, earthy mushrooms, and wilted spinach, served with toasted whole grain bread for a satisfyingly crisp finish.

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NUTRITION

Protein

34.8g

Fat

17.5g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1 slice Whole Grain Bread

1/4 Avocado, sliced

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
2
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they are golden brown and tender.
3
Toss in the fresh spinach and cook for about 1 minute until just wilted, then reduce the heat to medium-low.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Pour the egg mixture into the skillet with the vegetables.
6
Gently stir the eggs with a spatula, cooking until they are set but still look moist and creamy.
7
While the eggs cook, toast the slice of whole grain bread until golden.
8
Top the toast with the sliced avocado and season with a pinch of sea salt if desired.
9
Plate the scramble alongside the avocado toast and serve immediately.