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

Egg White and 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.

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

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NUTRITION

Protein

34.4g

Fat

17.9g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 Avocado

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms and sauté for 3-5 minutes until they are golden brown and tender.
3
Add the baby spinach to the skillet and toss until just wilted.
4
Whisk the egg whites in a small bowl and pour them into the skillet with the vegetables.
5
As the egg whites begin to set, gently fold in the cottage cheese.
6
Continue to scramble the mixture until the eggs are fully cooked and the cottage cheese is warm and creamy.
7
Toast the sprouted grain bread until crisp.
8
Slice the avocado and place it on top of the toast, then serve alongside the egg white scramble.