Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Tomatoes

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

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Tomatoes

Whisked eggs scrambled with creamy cottage cheese, served alongside earthy sautéed mushrooms and juicy blistered tomatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
23g
Fat
25.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1/2 cup Cherry Tomatoes

1/2 cup Roasted Sweet Potato Cubes

1 tablespoon Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and halved cherry tomatoes to the skillet and sauté until the mushrooms are golden brown and the tomatoes are blistered.

  • 3

    While the vegetables cook, whisk the eggs in a small bowl until well combined.

  • 4

    Reduce the skillet heat to medium-low and pour in the whisked eggs.

  • 5

    Gently fold the cottage cheese into the eggs as they begin to set, stirring occasionally to maintain a creamy texture.

  • 6

    Once the eggs are soft and fully cooked, remove from heat and season with a pinch of salt and pepper.

  • 7

    Serve the scramble immediately alongside the warm roasted sweet potato cubes.

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Tomatoes

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

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Mushrooms and Tomatoes

Whisked eggs scrambled with creamy cottage cheese, served alongside earthy sautéed mushrooms and juicy blistered tomatoes.

NUTRITION

405kcal
Protein
23g
Fat
25.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1/2 cup Cherry Tomatoes

1/2 cup Roasted Sweet Potato Cubes

1 tablespoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and halved cherry tomatoes to the skillet and sauté until the mushrooms are golden brown and the tomatoes are blistered.

  • 3

    While the vegetables cook, whisk the eggs in a small bowl until well combined.

  • 4

    Reduce the skillet heat to medium-low and pour in the whisked eggs.

  • 5

    Gently fold the cottage cheese into the eggs as they begin to set, stirring occasionally to maintain a creamy texture.

  • 6

    Once the eggs are soft and fully cooked, remove from heat and season with a pinch of salt and pepper.

  • 7

    Serve the scramble immediately alongside the warm roasted sweet potato cubes.