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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with earthy sautéed mushrooms and a slice of toasted sprouted grain bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
34.4g
Fat
17.2g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1.1 tablespoons Avocado Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Add the baby spinach to the skillet and cook for 1 minute until just wilted, then reduce heat to medium.

  • 4

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

  • 5

    Pour the egg mixture over the sautéed vegetables in the skillet.

  • 6

    Using a silicone spatula, gently stir the eggs, folding them over until they are fully set and fluffy.

  • 7

    While the eggs finish cooking, toast the slice of sprouted grain bread until crisp.

  • 8

    Transfer the scramble to a plate and serve immediately alongside the warm toast.

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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with earthy sautéed mushrooms and a slice of toasted sprouted grain bread.

NUTRITION

381kcal
Protein
34.4g
Fat
17.2g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1.1 tablespoons Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.

  • 3

    Add the baby spinach to the skillet and cook for 1 minute until just wilted, then reduce heat to medium.

  • 4

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

  • 5

    Pour the egg mixture over the sautéed vegetables in the skillet.

  • 6

    Using a silicone spatula, gently stir the eggs, folding them over until they are fully set and fluffy.

  • 7

    While the eggs finish cooking, toast the slice of sprouted grain bread until crisp.

  • 8

    Transfer the scramble to a plate and serve immediately alongside the warm toast.