Name: Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup 2% Cottage Cheese; 1 cup White Button Mushrooms; 2 cups Baby Spinach; 1 tablespoon Avocado Oil; 1 slice Sprouted Grain Bread; 0.25 medium Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Pan-scrambled egg whites with cottage cheese and spinach, served with sautéed mushrooms and sprouted grain toast for a satisfying crunch.

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NUTRITION

Protein

34.9g

Fat

22.1g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup White Button Mushrooms

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

1
Heat avocado oil in a non-stick skillet over medium-high heat.
2
Add sliced mushrooms and sauté until they release their moisture and turn golden brown.
3
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Lower the heat to medium and pour the egg mixture into the skillet, stirring gently with a spatula.
6
Once the eggs are nearly set, fold the sautéed mushrooms and spinach back into the scramble.
7
Toast the sprouted grain bread and top with sliced avocado.
8
Serve the scramble immediately alongside the avocado toast.