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: 1 cup Egg Whites; 0.5 cup 2% Cottage Cheese; 1 cup Sliced White Mushrooms; 2 cups Fresh Baby Spinach; 1 slice Sprouted Grain Bread; 1 teaspoon Extra Virgin Olive Oil; 0.25 Avocado

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

Lightly scrambled egg whites with baby spinach and creamy cottage cheese, served with savory sautéed mushrooms and a slice of toasted sprouted bread for a velvety finish.

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NUTRITION

Protein

47.9g

Fat

13.6g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

0.5 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

0.25 Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
2
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are golden brown and tender.
3
Add the fresh baby spinach to the pan and stir until the leaves are just wilted.
4
Reduce the heat to medium and pour in the egg whites, stirring gently with a spatula.
5
When the egg whites are nearly set, fold in the cottage cheese and continue to cook for 1 minute until the scramble is hot and fluffy.
6
Toast the sprouted grain bread until golden and top with the sliced avocado.
7
Transfer the scramble to a plate and serve immediately alongside the avocado toast.