Name: Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-fat Cottage Cheese; 2 cups Fresh Spinach; 1 cup Sliced Mushrooms; 1 tsp Olive Oil; 1 slice Sprouted Grain Bread; 1/3 medium Avocado

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Scramble with Sautéed Mushrooms

Soft-scrambled egg whites folded with creamy cottage cheese and spinach, served with savory sautéed mushrooms and a slice of sprouted grain bread that is perfectly toasted.

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NUTRITION

Protein

35.9g

Fat

14.8g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 cup Sliced Mushrooms

1 tsp Olive Oil

1 slice Sprouted Grain Bread

1/3 medium Avocado

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium-high heat.
2
Add the sliced mushrooms to the pan and sauté for 5 minutes until they are golden brown and tender.
3
Toss in the fresh spinach and cook for 1-2 minutes until just wilted, then remove the vegetables from the pan and set aside.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Lower the heat to medium and pour the egg mixture into the same skillet, stirring gently with a spatula.
6
Once the eggs are nearly set, fold the sautéed mushrooms and spinach back into the scramble.
7
Toast the sprouted grain bread until golden and slice the avocado.
8
Plate the scramble alongside the toast and top with avocado slices and a pinch of black pepper.