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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a side of buttery avocado toast.

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NUTRITION

421kcal
Protein
32.3g
Fat
21.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Add the fresh baby spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Wipe the skillet clean, add the remaining oil, and pour in the egg white mixture.

  • 6

    Cook over medium-low heat, gently folding the eggs until they are almost set.

  • 7

    Stir the sautéed mushrooms and spinach back into the eggs to warm through.

  • 8

    Toast the sprouted grain bread and top it with the mashed avocado.

  • 9

    Serve the scramble immediately alongside the avocado toast.

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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a side of buttery avocado toast.

NUTRITION

421kcal
Protein
32.3g
Fat
21.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Add the fresh baby spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Wipe the skillet clean, add the remaining oil, and pour in the egg white mixture.

  • 6

    Cook over medium-low heat, gently folding the eggs until they are almost set.

  • 7

    Stir the sautéed mushrooms and spinach back into the eggs to warm through.

  • 8

    Toast the sprouted grain bread and top it with the mashed avocado.

  • 9

    Serve the scramble immediately alongside the avocado toast.