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

Egg whites soft-scrambled with spinach and creamy cottage cheese, served alongside earthy mushrooms sautéed until golden brown.

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NUTRITION

413kcal
Protein
35.6g
Fat
16.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup sliced White Mushrooms

2 cups Baby Spinach

1 tablespoon Avocado Oil

1.5 slices 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 and sauté until they release their moisture and turn golden brown

  • 3

    Add the fresh baby spinach to the pan and cook for one minute until just wilted

  • 4

    In a separate bowl whisk together the egg whites and cottage cheese until well combined

  • 5

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

  • 6

    Gently fold the eggs with a spatula until they are soft-set and creamy

  • 7

    Toast the sprouted grain bread and serve immediately alongside the scramble

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

Egg whites soft-scrambled with spinach and creamy cottage cheese, served alongside earthy mushrooms sautéed until golden brown.

NUTRITION

413kcal
Protein
35.6g
Fat
16.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup sliced White Mushrooms

2 cups Baby Spinach

1 tablespoon Avocado Oil

1.5 slices Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they release their moisture and turn golden brown

  • 3

    Add the fresh baby spinach to the pan and cook for one minute until just wilted

  • 4

    In a separate bowl whisk together the egg whites and cottage cheese until well combined

  • 5

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

  • 6

    Gently fold the eggs with a spatula until they are soft-set and creamy

  • 7

    Toast the sprouted grain bread and serve immediately alongside the scramble