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.

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served alongside savory mushrooms sautéed until golden brown.

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NUTRITION

378kcal
Protein
33.3g
Fat
16.7g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh 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 become golden brown.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set them aside.

  • 4

    In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.

  • 5

    Wipe the skillet clean and add the remaining avocado oil over medium-low heat.

  • 6

    Pour the egg white mixture into the pan and cook, stirring gently with a spatula, until the eggs are set but still moist.

  • 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.

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.

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served alongside savory mushrooms sautéed until golden brown.

NUTRITION

378kcal
Protein
33.3g
Fat
16.7g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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 become golden brown.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set them aside.

  • 4

    In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.

  • 5

    Wipe the skillet clean and add the remaining avocado oil over medium-low heat.

  • 6

    Pour the egg white mixture into the pan and cook, stirring gently with a spatula, until the eggs are set but still moist.

  • 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.