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

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served alongside golden-brown sautéed mushrooms and toasted sprouted grain bread.

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NUTRITION

383kcal
Protein
33g
Fat
17.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 5 minutes until they release their moisture and turn golden-brown.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Lower the heat to medium and add the remaining olive oil to the skillet.

  • 5

    Pour in the egg whites and let them sit for 30 seconds before gently stirring with a spatula.

  • 6

    When the egg whites are nearly set, fold in the cottage cheese and the cooked vegetables.

  • 7

    Continue to cook for another minute until the cottage cheese is warm and the scramble is creamy.

  • 8

    Season with a pinch of sea salt and black pepper if desired.

  • 9

    Serve immediately with a slice of toasted sprouted grain bread.

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

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served alongside golden-brown sautéed mushrooms and toasted sprouted grain bread.

NUTRITION

383kcal
Protein
33g
Fat
17.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 5 minutes until they release their moisture and turn golden-brown.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Lower the heat to medium and add the remaining olive oil to the skillet.

  • 5

    Pour in the egg whites and let them sit for 30 seconds before gently stirring with a spatula.

  • 6

    When the egg whites are nearly set, fold in the cottage cheese and the cooked vegetables.

  • 7

    Continue to cook for another minute until the cottage cheese is warm and the scramble is creamy.

  • 8

    Season with a pinch of sea salt and black pepper if desired.

  • 9

    Serve immediately with a slice of toasted sprouted grain bread.