Cottage Cheese Scramble with Spinach and 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 Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Mushrooms

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed earthy mushrooms and fresh spinach for a protein-packed start with a silky texture.

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NUTRITION

337kcal
Protein
27.5g
Fat
21.4g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Sliced Cremini Mushrooms

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are tender and lightly browned.

  • 4

    Toss in the baby spinach and cook for about 1 minute until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.

  • 6

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

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper if desired.

Cottage Cheese Scramble with Spinach and 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 Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Mushrooms

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed earthy mushrooms and fresh spinach for a protein-packed start with a silky texture.

NUTRITION

337kcal
Protein
27.5g
Fat
21.4g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Sliced Cremini Mushrooms

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are tender and lightly browned.

  • 4

    Toss in the baby spinach and cook for about 1 minute until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.

  • 6

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

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper if desired.