Name: Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 2 cups Baby Spinach; 1 cup sliced White Button Mushrooms; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 38g sliced Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and buttery avocado on toasted sprouted bread.

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NUTRITION

Protein

35.4g

Fat

21.3g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

180g Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 cup sliced White Button Mushrooms

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

38g sliced Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté for 5 minutes until they release their moisture and become golden brown.
3
Add the baby spinach to the mushrooms and cook for 1 minute until just wilted.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Pour the egg mixture into the skillet over the vegetables.
6
Using a spatula, gently fold and stir the eggs until they are fully set and fluffy.
7
Toast the sprouted grain bread until it reaches your desired level of crispness.
8
Top the toast with the sliced avocado and pile the egg white scramble on top to serve.