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 scrambled with creamy cottage cheese and fresh spinach, served with golden sautéed mushrooms for a savory, earthy finish.

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NUTRITION

385kcal
Protein
27.6g
Fat
20.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup White Button Mushrooms, sliced

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat one teaspoon of 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 spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.

  • 6

    Cook over medium-low heat, gently folding the eggs until they are soft and creamy.

  • 7

    Stir the sautéed mushrooms and spinach back into the eggs just before they finish cooking.

  • 8

    Serve the scramble immediately alongside a toasted slice of sprouted 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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with golden sautéed mushrooms for a savory, earthy finish.

NUTRITION

385kcal
Protein
27.6g
Fat
20.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup White Button Mushrooms, sliced

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat one teaspoon of 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 spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.

  • 6

    Cook over medium-low heat, gently folding the eggs until they are soft and creamy.

  • 7

    Stir the sautéed mushrooms and spinach back into the eggs just before they finish cooking.

  • 8

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