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 fresh spinach and creamy cottage cheese, served with golden sautéed mushrooms and a slice of toasted sprouted grain bread.

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NUTRITION

408kcal
Protein
36g
Fat
16.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup Low Fat Cottage Cheese

1 cup White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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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 release their moisture and turn golden brown.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Gently scramble the eggs with a spatula, folding frequently until they are set but still moist and creamy.

  • 7

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 8

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.

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 fresh spinach and creamy cottage cheese, served with golden sautéed mushrooms and a slice of toasted sprouted grain bread.

NUTRITION

408kcal
Protein
36g
Fat
16.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup Low Fat Cottage Cheese

1 cup White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon 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 release their moisture and turn golden brown.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Gently scramble the eggs with a spatula, folding frequently until they are set but still moist and creamy.

  • 7

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 8

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.