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

Whisked eggs and cottage cheese scrambled with fresh spinach and served with golden sautéed mushrooms for a protein-packed start that stays incredibly creamy.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
35.1g
Fat
19g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

65g 2% Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and golden brown.

  • 3

    Toss in the fresh spinach and cook for about one minute until the leaves are just wilted.

  • 4

    In a small mixing bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is uniform.

  • 5

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

  • 6

    Use a silicone spatula to gently fold the eggs, stirring occasionally until they are set but still maintain a moist, creamy texture.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Plate the scramble immediately alongside the warm toast and season with a pinch of sea salt and black pepper if desired.

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

Whisked eggs and cottage cheese scrambled with fresh spinach and served with golden sautéed mushrooms for a protein-packed start that stays incredibly creamy.

NUTRITION

399kcal
Protein
35.1g
Fat
19g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

65g 2% Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and golden brown.

  • 3

    Toss in the fresh spinach and cook for about one minute until the leaves are just wilted.

  • 4

    In a small mixing bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is uniform.

  • 5

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

  • 6

    Use a silicone spatula to gently fold the eggs, stirring occasionally until they are set but still maintain a moist, creamy texture.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Plate the scramble immediately alongside the warm toast and season with a pinch of sea salt and black pepper if desired.