Name: Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup 2% Cottage Cheese; 1 cup sliced Cremini Mushrooms; 2 cups Baby Spinach; 0.75 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 0.33 medium Avocado

Egg White and 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.

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with savory sautéed mushrooms and a side of sliced buttery avocado.

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NUTRITION

Protein

34.9g

Fat

19.8g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

0.75 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.33 medium Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
2
Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are browned and tender.
3
Toss in the baby spinach and cook for about 1 minute until just wilted, then reduce heat to medium-low.
4
In a small bowl, whisk together the egg whites 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 moist and fluffy.
7
Toast the sprouted grain bread until golden brown.
8
Serve the scramble immediately with the toast and top with freshly sliced avocado.