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

A protein-packed scramble of farm-fresh eggs and creamy cottage cheese folded with wilted spinach and buttery, golden-brown mushrooms.

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NUTRITION

378kcal
Protein
23.2g
Fat
29.2g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Liquid Egg Whites

2 tablespoons 2% Cottage Cheese

1.5 tablespoons Ghee

1 cup sliced White Button Mushrooms

2 cups Baby Spinach

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PREPARATION

  • 1

    Heat the ghee in a large non-stick skillet over medium heat until shimmering.

  • 2

    Add the sliced mushrooms to the pan and sauté until they release their moisture and turn a deep golden-brown.

  • 3

    Toss in the baby spinach and cook just until the leaves are wilted and bright green.

  • 4

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

  • 5

    Lower the heat to medium-low and pour the egg mixture over the vegetables, stirring gently with a spatula.

  • 6

    Cook until the eggs are just set and creamy, then season with a pinch of sea salt and black pepper before serving hot.

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

A protein-packed scramble of farm-fresh eggs and creamy cottage cheese folded with wilted spinach and buttery, golden-brown mushrooms.

NUTRITION

378kcal
Protein
23.2g
Fat
29.2g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Liquid Egg Whites

2 tablespoons 2% Cottage Cheese

1.5 tablespoons Ghee

1 cup sliced White Button Mushrooms

2 cups Baby Spinach

PREPARATION

  • 1

    Heat the ghee in a large non-stick skillet over medium heat until shimmering.

  • 2

    Add the sliced mushrooms to the pan and sauté until they release their moisture and turn a deep golden-brown.

  • 3

    Toss in the baby spinach and cook just until the leaves are wilted and bright green.

  • 4

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

  • 5

    Lower the heat to medium-low and pour the egg mixture over the vegetables, stirring gently with a spatula.

  • 6

    Cook until the eggs are just set and creamy, then season with a pinch of sea salt and black pepper before serving hot.