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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with earthy mushrooms sautéed until golden and tender.

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NUTRITION

395kcal
Protein
33.1g
Fat
16.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup 2% Cottage Cheese

1 cup Sliced Mushrooms

1 cup Baby Spinach

1 tablespoon Avocado Oil

1 slice Sourdough Toast

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook for one minute until the leaves are wilted.

  • 4

    Whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Lower the skillet heat to medium and pour in the egg mixture.

  • 6

    Stir the eggs occasionally with a spatula until they are fluffy and fully set.

  • 7

    Toast the sourdough bread and serve the scramble immediately on top.

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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with earthy mushrooms sautéed until golden and tender.

NUTRITION

395kcal
Protein
33.1g
Fat
16.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup 2% Cottage Cheese

1 cup Sliced Mushrooms

1 cup Baby Spinach

1 tablespoon Avocado Oil

1 slice Sourdough Toast

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook for one minute until the leaves are wilted.

  • 4

    Whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Lower the skillet heat to medium and pour in the egg mixture.

  • 6

    Stir the eggs occasionally with a spatula until they are fluffy and fully set.

  • 7

    Toast the sourdough bread and serve the scramble immediately on top.