Name: Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/4 cup 2% Cottage Cheese; 1 1/2 cups Sliced White Mushrooms; 2 cups Fresh Baby Spinach; 1 tablespoon Avocado Oil; 1 slice 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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Sautéed mushrooms and spinach folded into fluffy egg whites and creamy cottage cheese, served with sprouted toast for a satisfying crunch.

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NUTRITION

Protein

36g

Fat

16.6g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 1/2 cups Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat half of the avocado oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the skillet and sauté until they release their moisture and turn golden brown.
3
Toss in the baby spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
4
In a small bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.
5
Wipe the skillet clean, add the remaining oil, and pour in the egg white mixture.
6
Cook over medium-low heat, using a spatula to gently fold the eggs until they are set but still creamy.
7
Fold the sautéed mushrooms and spinach back into the scramble to warm through.
8
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.