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

Light egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside savory sautéed mushrooms and buttery sliced avocado.

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NUTRITION

417kcal
Protein
34.5g
Fat
20.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Add the baby spinach to the mushrooms and cook until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the egg whites and cottage cheese until the mixture is uniform.

  • 5

    Pour the egg white mixture into the skillet over the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula until they are fully set and fluffy.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Serve the scramble immediately with the toast and top with fresh buttery avocado slices.

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

Light egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside savory sautéed mushrooms and buttery sliced avocado.

NUTRITION

417kcal
Protein
34.5g
Fat
20.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Add the baby spinach to the mushrooms and cook until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the egg whites and cottage cheese until the mixture is uniform.

  • 5

    Pour the egg white mixture into the skillet over the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula until they are fully set and fluffy.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Serve the scramble immediately with the toast and top with fresh buttery avocado slices.