Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside earthy, golden-brown sautéed mushrooms.

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NUTRITION

410kcal
Protein
34.2g
Fat
20.6g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and golden-brown.

  • 3

    Toss in the fresh spinach and cook until just wilted, then transfer the vegetables to a plate and set aside.

  • 4

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

  • 5

    Add the remaining teaspoon of olive oil to the skillet and pour in the egg mixture.

  • 6

    Cook over medium-low heat, stirring occasionally with a spatula until the eggs are set but still creamy.

  • 7

    Fold the sautéed mushrooms and spinach back into the egg scramble.

  • 8

    Serve immediately with a slice of toasted sprouted grain bread.

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

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

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms

Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside earthy, golden-brown sautéed mushrooms.

NUTRITION

410kcal
Protein
34.2g
Fat
20.6g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and golden-brown.

  • 3

    Toss in the fresh spinach and cook until just wilted, then transfer the vegetables to a plate and set aside.

  • 4

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

  • 5

    Add the remaining teaspoon of olive oil to the skillet and pour in the egg mixture.

  • 6

    Cook over medium-low heat, stirring occasionally with a spatula until the eggs are set but still creamy.

  • 7

    Fold the sautéed mushrooms and spinach back into the egg scramble.

  • 8

    Serve immediately with a slice of toasted sprouted grain bread.