Name: Huevos Rancheros con Champiñones y Queso Cottage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Eggs; 1.25 cups Egg whites; 1 cup Cremini mushrooms; 40 grams Low-fat cottage cheese; 2 medium Corn tortillas; 0.5 cup Tomato salsa; 0 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

Huevos Rancheros con Champiñones y Queso Cottage

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Huevos Rancheros con Champiñones y Queso Cottage

Sautéed earthy mushrooms and whisked eggs layered over toasted corn tortillas, topped with a dollop of creamy cottage cheese and zesty salsa.

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NUTRITION

Protein

53.2g

Fat

8.5g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

1 large Eggs

1.25 cups Egg whites

1 cup Cremini mushrooms

40 grams Low-fat cottage cheese

2 medium Corn tortillas

0.5 cup Tomato salsa

0 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the sliced cremini mushrooms to the skillet and sauté until they are golden brown and tender.
3
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
4
Pour the egg mixture into the skillet with the mushrooms, stirring gently with a spatula until the eggs are softly scrambled.
5
While the eggs are finishing, lightly toast the corn tortillas over an open gas flame or in a separate dry pan until warm and slightly charred.
6
Place the toasted tortillas on a plate and divide the mushroom and egg scramble evenly between them.
7
Top each tortilla with a portion of the cottage cheese and the tomato salsa.
8
Garnish with fresh cilantro and serve immediately while hot.