Egg White 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 Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Pan-scrambled egg whites with fresh spinach and creamy cottage cheese, served with golden sautéed mushrooms and a slice of toasted sourdough.

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NUTRITION

398kcal
Protein
35.1g
Fat
16.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sourdough Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir with a spatula, cooking until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Toast the sourdough bread until crisp.

  • 8

    Serve the scramble immediately alongside the toasted bread, seasoning with a pinch of sea salt and black pepper if desired.

Egg White 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 Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Pan-scrambled egg whites with fresh spinach and creamy cottage cheese, served with golden sautéed mushrooms and a slice of toasted sourdough.

NUTRITION

398kcal
Protein
35.1g
Fat
16.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sourdough Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir with a spatula, cooking until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Toast the sourdough bread until crisp.

  • 8

    Serve the scramble immediately alongside the toasted bread, seasoning with a pinch of sea salt and black pepper if desired.