Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Fluffy eggs scrambled with creamy cottage cheese and folded with earthy mushrooms and wilted spinach, served with a slice of toasted whole-grain bread.

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NUTRITION

424kcal
Protein
25.9g
Fat
25.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low Fat Cottage Cheese

1 cup White Button Mushrooms, sliced

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1 slice Whole Wheat Bread

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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 5 minutes until they are tender and golden brown.

  • 3

    Add the fresh spinach to the mushrooms and cook for 1 minute until just wilted.

  • 4

    In a small bowl, whisk the eggs and cottage cheese together until well combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture over the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula until they are set but still creamy.

  • 7

    Toast the whole wheat bread until crisp and serve alongside the warm scramble.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Fluffy eggs scrambled with creamy cottage cheese and folded with earthy mushrooms and wilted spinach, served with a slice of toasted whole-grain bread.

NUTRITION

424kcal
Protein
25.9g
Fat
25.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low Fat Cottage Cheese

1 cup White Button Mushrooms, sliced

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1 slice Whole Wheat Bread

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 5 minutes until they are tender and golden brown.

  • 3

    Add the fresh spinach to the mushrooms and cook for 1 minute until just wilted.

  • 4

    In a small bowl, whisk the eggs and cottage cheese together until well combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture over the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula until they are set but still creamy.

  • 7

    Toast the whole wheat bread until crisp and serve alongside the warm scramble.