Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

Wholesome eggs scrambled with creamy cottage cheese and fresh spinach, paired with mushrooms sautéed until they reach a perfect golden-brown finish.

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NUTRITION

397kcal
Protein
29.4g
Fat
21.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup fresh Baby Spinach

1.5 cups sliced Cremini Mushrooms

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the avocado oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and golden brown.

  • 3

    Add the baby spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

    While the vegetables cook, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    Toast the sprouted grain bread until crisp.

  • 8

    Serve the egg scramble immediately alongside the warm toast.

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

Wholesome eggs scrambled with creamy cottage cheese and fresh spinach, paired with mushrooms sautéed until they reach a perfect golden-brown finish.

NUTRITION

397kcal
Protein
29.4g
Fat
21.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup fresh Baby Spinach

1.5 cups sliced Cremini Mushrooms

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the avocado oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and golden brown.

  • 3

    Add the baby spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

    While the vegetables cook, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    Toast the sprouted grain bread until crisp.

  • 8

    Serve the egg scramble immediately alongside the warm toast.