Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites and creamy cottage cheese folded with wilted spinach and earthy mushrooms, served with sprouted toast and buttery avocado.

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NUTRITION

392kcal
Protein
34.7g
Fat
16.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are softened and golden brown.

  • 3

    Add the baby spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

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

  • 5

    Lower the heat to medium and pour the egg white mixture into the skillet over the vegetables.

  • 6

    Using a silicone spatula, gently stir the eggs, lifting and folding them until the whites are fully set and the cottage cheese is warm and melty.

  • 7

    While the eggs finish cooking, toast the sprouted grain bread and top it with the sliced avocado, mashing slightly with a fork.

  • 8

    Plate the scramble immediately alongside the avocado toast and season with a pinch of sea salt or black pepper if desired.

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites and creamy cottage cheese folded with wilted spinach and earthy mushrooms, served with sprouted toast and buttery avocado.

NUTRITION

392kcal
Protein
34.7g
Fat
16.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are softened and golden brown.

  • 3

    Add the baby spinach to the skillet and toss with the mushrooms until the leaves are just wilted.

  • 4

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

  • 5

    Lower the heat to medium and pour the egg white mixture into the skillet over the vegetables.

  • 6

    Using a silicone spatula, gently stir the eggs, lifting and folding them until the whites are fully set and the cottage cheese is warm and melty.

  • 7

    While the eggs finish cooking, toast the sprouted grain bread and top it with the sliced avocado, mashing slightly with a fork.

  • 8

    Plate the scramble immediately alongside the avocado toast and season with a pinch of sea salt or black pepper if desired.