Name: Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 1.5 cups Sliced Cremini Mushrooms; 2 cups Fresh Baby Spinach; 1 tablespoon Avocado Oil; 1 slice Sprouted Grain Bread; 1/4 teaspoon Sea Salt

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside earthy mushrooms sautéed until golden and caramelized.

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NUTRITION

Protein

36g

Fat

16.8g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1.5 cups Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

1/4 teaspoon Sea Salt

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PREPARATION

1
Heat the avocado oil in a large non-stick skillet over medium-high heat.
2
Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they have released their moisture and become deeply golden and caramelized.
3
Add the baby spinach to the skillet and toss with the mushrooms for 1 minute until just wilted.
4
In a small bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.
5
Lower the heat to medium and pour the egg white mixture over the vegetables in the skillet.
6
Gently fold the eggs with a spatula, stirring occasionally until the whites are set and the cottage cheese has created a creamy texture.
7
Season the scramble with sea salt and freshly cracked black pepper to taste.
8
Toast the sprouted grain bread until crisp and serve immediately alongside the warm scramble.