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 creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a slice of golden toasted sprouted grain bread.

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NUTRITION

373kcal
Protein
33.9g
Fat
16.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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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 skillet and sauté until they release their moisture and turn golden brown.

  • 3

    Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted.

  • 4

    While the vegetables cook, whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently fold the eggs with a spatula until they are set and reach a creamy consistency.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.

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 creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a slice of golden toasted sprouted grain bread.

NUTRITION

373kcal
Protein
33.9g
Fat
16.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the avocado 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 golden brown.

  • 3

    Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted.

  • 4

    While the vegetables cook, whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently fold the eggs with a spatula until they are set and reach a creamy consistency.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.