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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, paired with earthy mushrooms sautéed until golden brown.

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NUTRITION

296kcal
Protein
35.7g
Fat
12.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 cup Sliced White Mushrooms

2 teaspoons Extra Virgin Olive Oil

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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 tender and golden brown, then remove from the pan and set aside.

  • 3

    Wipe the skillet and add the remaining teaspoon of olive oil.

  • 4

    Add the fresh spinach to the pan and cook until just wilted.

  • 5

    Whisk the egg whites and pour them over the spinach, stirring gently.

  • 6

    When the egg whites are nearly set, fold in the cottage cheese and the sautéed mushrooms.

  • 7

    Cook for another minute until everything is heated through and the eggs are fully cooked.

  • 8

    Season with a pinch of sea salt and black pepper before serving.

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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, paired with earthy mushrooms sautéed until golden brown.

NUTRITION

296kcal
Protein
35.7g
Fat
12.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 cup Sliced White Mushrooms

2 teaspoons Extra Virgin Olive Oil

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 tender and golden brown, then remove from the pan and set aside.

  • 3

    Wipe the skillet and add the remaining teaspoon of olive oil.

  • 4

    Add the fresh spinach to the pan and cook until just wilted.

  • 5

    Whisk the egg whites and pour them over the spinach, stirring gently.

  • 6

    When the egg whites are nearly set, fold in the cottage cheese and the sautéed mushrooms.

  • 7

    Cook for another minute until everything is heated through and the eggs are fully cooked.

  • 8

    Season with a pinch of sea salt and black pepper before serving.