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

Egg whites whisked with creamy cottage cheese and folded with fresh spinach, served alongside savory sautéed mushrooms and a slice of warm toasted sprouted grain bread.

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NUTRITION

374kcal
Protein
33.9g
Fat
16.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Add the fresh spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour the egg whites into the pan.

  • 5

    Gently stir the eggs with a spatula, allowing them to cook and form soft curds.

  • 6

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30-60 seconds until heated through and creamy.

  • 7

    Season with a pinch of sea pepper and serve immediately with a slice of toasted sprouted grain bread.

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

Egg whites whisked with creamy cottage cheese and folded with fresh spinach, served alongside savory sautéed mushrooms and a slice of warm toasted sprouted grain bread.

NUTRITION

374kcal
Protein
33.9g
Fat
16.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Add the fresh spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour the egg whites into the pan.

  • 5

    Gently stir the eggs with a spatula, allowing them to cook and form soft curds.

  • 6

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30-60 seconds until heated through and creamy.

  • 7

    Season with a pinch of sea pepper and serve immediately with a slice of toasted sprouted grain bread.