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

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside earthy sautéed mushrooms and sprouted grain toast.

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NUTRITION

395kcal
Protein
34.2g
Fat
18.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup 2% Low-Fat Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1.5 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Add the fresh baby spinach to the skillet and toss with the mushrooms until the spinach is just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Reduce the skillet heat to medium-low and pour in the egg mixture.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until they reach a creamy, soft-scrambled consistency.

  • 7

    Fold the sautéed mushrooms and spinach back into the eggs just before they are fully set.

  • 8

    Toast the sprouted grain bread and serve immediately alongside the warm egg scramble.

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

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside earthy sautéed mushrooms and sprouted grain toast.

NUTRITION

395kcal
Protein
34.2g
Fat
18.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup 2% Low-Fat Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1.5 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Add the fresh baby spinach to the skillet and toss with the mushrooms until the spinach is just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Reduce the skillet heat to medium-low and pour in the egg mixture.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until they reach a creamy, soft-scrambled consistency.

  • 7

    Fold the sautéed mushrooms and spinach back into the eggs just before they are fully set.

  • 8

    Toast the sprouted grain bread and serve immediately alongside the warm egg scramble.