Name: Cottage Cheese Egg White Scramble with Spinach and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-fat Cottage Cheese (2%); 1 cup Sliced White Mushrooms; 2 cups Fresh Spinach; 1 tsp Avocado Oil; 1 slice Sprouted Grain Bread; 70g Fresh Avocado

Cottage Cheese Egg White Scramble with Spinach 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

Cottage Cheese Egg White Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites with cottage cheese, sautéed mushrooms, and spinach, served on sprouted toast with buttery avocado.

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NUTRITION

Protein

35.3g

Fat

17g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese (2%)

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

70g Fresh Avocado

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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 are golden brown and tender.
3
Toss in the fresh 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 combined.
5
Pour the egg mixture into the same skillet over medium-low heat, stirring gently with a spatula.
6
Fold the sautéed mushrooms and spinach back into the eggs as they begin to set.
7
Continue cooking until the eggs are fluffy and fully cooked through.
8
Toast the sprouted grain bread until crisp.
9
Serve the scramble over the toast and top with the fresh avocado slices.