Name: Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup Egg Whites; 0.25 cup Low-fat Cottage Cheese; 1 cup sliced White Button Mushrooms; 2 cups Fresh Baby Spinach; 1 slice Sprouted Grain Bread; 0.5 medium Avocado; 1 teaspoon Extra Virgin Olive Oil

Cottage Cheese and Egg White 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

Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms

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

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NUTRITION

Protein

35.4g

Fat

21.7g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

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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 release their moisture and turn golden brown.
3
Add the fresh baby spinach to the pan and cook for 1-2 minutes until just wilted.
4
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
5
Pour the egg mixture into the skillet over the vegetables.
6
Gently stir the eggs with a heat-resistant spatula until they are set and reach a fluffy consistency.
7
Toast the sprouted grain bread until golden and crisp.
8
Serve the scramble immediately alongside the toast and top with freshly sliced avocado.