Cottage Cheese Egg Scramble with Mushrooms and Blueberries

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

Cottage Cheese Egg Scramble with Mushrooms and Blueberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Mushrooms and Blueberries

Fluffy eggs scrambled with creamy cottage cheese and earthy sautéed mushrooms, served alongside a bowl of fresh, bursting blueberries.

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NUTRITION

406kcal
Protein
34.3g
Fat
17.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Blueberries

1 teaspoon 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 skillet and sauté for 3-5 minutes until they are tender and golden brown.

  • 3

    While the mushrooms cook, whisk together the whole eggs and liquid egg whites in a small bowl.

  • 4

    Pour the egg mixture into the skillet with the mushrooms, stirring gently with a spatula to form soft curds.

  • 5

    Just as the eggs are finishing, fold in the cottage cheese and cook for an additional 30-60 seconds until the cheese is warmed through and the scramble is creamy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Plate the scramble and serve immediately with the fresh blueberries on the side.

Cottage Cheese Egg Scramble with Mushrooms and Blueberries

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

Cottage Cheese Egg Scramble with Mushrooms and Blueberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Mushrooms and Blueberries

Fluffy eggs scrambled with creamy cottage cheese and earthy sautéed mushrooms, served alongside a bowl of fresh, bursting blueberries.

NUTRITION

406kcal
Protein
34.3g
Fat
17.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Blueberries

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 3-5 minutes until they are tender and golden brown.

  • 3

    While the mushrooms cook, whisk together the whole eggs and liquid egg whites in a small bowl.

  • 4

    Pour the egg mixture into the skillet with the mushrooms, stirring gently with a spatula to form soft curds.

  • 5

    Just as the eggs are finishing, fold in the cottage cheese and cook for an additional 30-60 seconds until the cheese is warmed through and the scramble is creamy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Plate the scramble and serve immediately with the fresh blueberries on the side.