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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

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NUTRITION

497kcal
Protein
29.4g
Fat
30.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup White Button Mushrooms

2 cups Baby Spinach

1/2 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Toss in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean and add the remaining olive oil.

  • 5

    Whisk the egg whites until slightly frothy and pour them into the skillet.

  • 6

    Allow the whites to set for a moment before folding in the cottage cheese and the cooked vegetable mixture.

  • 7

    Continue to scramble gently until the egg whites are fully cooked but still tender.

  • 8

    Toast the sprouted grain bread and top it with the sliced avocado.

  • 9

    Season the scramble with a pinch of sea salt and black pepper before serving alongside the toast.

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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

NUTRITION

497kcal
Protein
29.4g
Fat
30.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup White Button Mushrooms

2 cups Baby Spinach

1/2 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Toss in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean and add the remaining olive oil.

  • 5

    Whisk the egg whites until slightly frothy and pour them into the skillet.

  • 6

    Allow the whites to set for a moment before folding in the cottage cheese and the cooked vegetable mixture.

  • 7

    Continue to scramble gently until the egg whites are fully cooked but still tender.

  • 8

    Toast the sprouted grain bread and top it with the sliced avocado.

  • 9

    Season the scramble with a pinch of sea salt and black pepper before serving alongside the toast.