Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and sautéed mushrooms, served with fresh spinach and sliced avocado for a buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
33.4g
Fat
25.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

150 grams Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

60 grams Avocado

1 tablespoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they release their moisture and turn a deep golden brown.

  • 3

    Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted, then remove the vegetables from the skillet and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.

  • 6

    Fold the sautéed mushrooms and spinach back into the scramble to warm through.

  • 7

    Transfer to a plate and top with the sliced avocado and a crack of fresh black pepper.

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

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

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and sautéed mushrooms, served with fresh spinach and sliced avocado for a buttery finish.

NUTRITION

414kcal
Protein
33.4g
Fat
25.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

150 grams Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

60 grams Avocado

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they release their moisture and turn a deep golden brown.

  • 3

    Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted, then remove the vegetables from the skillet and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.

  • 6

    Fold the sautéed mushrooms and spinach back into the scramble to warm through.

  • 7

    Transfer to a plate and top with the sliced avocado and a crack of fresh black pepper.