Name: Spinach and Mushroom Egg White Scramble with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Egg Whites; 1/4 cup Low Fat Cottage Cheese; 1 cup sliced White Button Mushrooms; 2 cups Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/3 Avocado; 1 tablespoon Pumpkin Seeds

Spinach and Mushroom Egg White Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Spinach and Mushroom Egg White Scramble with Cottage Cheese

Fluffy egg whites scrambled with earthy mushrooms and fresh spinach, finished with a dollop of cottage cheese for a velvety texture.

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NUTRITION

Protein

30.4g

Fat

19g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/3 Avocado

1 tablespoon Pumpkin Seeds

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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 skillet and sauté for 3-4 minutes until they are golden brown and tender.
3
Toss in the baby spinach and cook for about 1 minute until just wilted.
4
Lower the heat to medium and pour in the egg whites, stirring gently with a spatula to scramble.
5
When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until heated through.
6
Toast the sprouted grain bread and top it with sliced avocado and a pinch of sea salt if desired.
7
Serve the warm scramble alongside the avocado toast and garnish with pumpkin seeds for a nutty crunch.