Cottage Cheese Egg 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 Egg Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled eggs and cottage cheese folded with fresh spinach and served with savory mushrooms sautéed until they are perfectly golden-brown.

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NUTRITION

342kcal
Protein
22.7g
Fat
25.2g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1 cup Cremini Mushrooms, sliced

1 tablespoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach and cook for one minute until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula until they are set but still soft and creamy.

  • 7

    Remove from heat and season with sea salt and black pepper to taste.

Cottage Cheese Egg 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 Egg Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled eggs and cottage cheese folded with fresh spinach and served with savory mushrooms sautéed until they are perfectly golden-brown.

NUTRITION

342kcal
Protein
22.7g
Fat
25.2g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1 cup Cremini Mushrooms, sliced

1 tablespoon Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach and cook for one minute until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula until they are set but still soft and creamy.

  • 7

    Remove from heat and season with sea salt and black pepper to taste.