Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Spinach

Sautéed mushrooms and spinach folded into fluffy eggs and creamy cottage cheese, served with golden roasted potatoes for a satisfying finish.

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NUTRITION

401kcal
Protein
30.8g
Fat
17.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 cup Roasted Potatoes

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are browned and tender.

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still creamy.

  • 7

    Serve the scramble immediately alongside the warm roasted potatoes.

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Spinach

Sautéed mushrooms and spinach folded into fluffy eggs and creamy cottage cheese, served with golden roasted potatoes for a satisfying finish.

NUTRITION

401kcal
Protein
30.8g
Fat
17.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 cup Roasted Potatoes

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are browned and tender.

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still creamy.

  • 7

    Serve the scramble immediately alongside the warm roasted potatoes.