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.

Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and earthy mushrooms, served over wilted spinach with a side of buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
39g
Fat
14.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

Try 7 days free, then $12.99 / mo.

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 are tender and golden brown.

  • 3

    Toss in the baby spinach and cook for about one minute until just wilted.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Cook the mixture, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Plate the scramble alongside the toast and top with sliced avocado and a crack of fresh black pepper.

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.

Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and earthy mushrooms, served over wilted spinach with a side of buttery avocado.

NUTRITION

397kcal
Protein
39g
Fat
14.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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 are tender and golden brown.

  • 3

    Toss in the baby spinach and cook for about one minute until just wilted.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Cook the mixture, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Plate the scramble alongside the toast and top with sliced avocado and a crack of fresh black pepper.