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.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Whisked eggs scrambled with cottage cheese and fresh spinach, served with sautéed mushrooms and sprouted bread toasted until golden.

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NUTRITION

340kcal
Protein
24.4g
Fat
17.9g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 tablespoons Low Fat Cottage Cheese

1 cup sliced White Mushrooms

1 cup fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.

  • 3

    Stir in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk the eggs with the cottage cheese until well combined.

  • 5

    Wipe the pan clean, add the remaining 0.5 teaspoon of oil, and pour in the egg mixture.

  • 6

    Cook over medium-low heat, gently folding the eggs with a spatula until they are set but still moist.

  • 7

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 8

    Serve immediately alongside a slice of toasted sprouted grain bread.

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.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Whisked eggs scrambled with cottage cheese and fresh spinach, served with sautéed mushrooms and sprouted bread toasted until golden.

NUTRITION

340kcal
Protein
24.4g
Fat
17.9g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 tablespoons Low Fat Cottage Cheese

1 cup sliced White Mushrooms

1 cup fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.

  • 3

    Stir in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk the eggs with the cottage cheese until well combined.

  • 5

    Wipe the pan clean, add the remaining 0.5 teaspoon of oil, and pour in the egg mixture.

  • 6

    Cook over medium-low heat, gently folding the eggs with a spatula until they are set but still moist.

  • 7

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 8

    Serve immediately alongside a slice of toasted sprouted grain bread.