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 fresh spinach and creamy cottage cheese, served with earthy sautéed mushrooms and golden toasted sprouted bread.

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NUTRITION

388kcal
Protein
34.4g
Fat
16.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

1/4 cup 2% Cottage Cheese

1 cup sliced Mushrooms

2 cups Fresh Spinach

1.5 tsp Olive Oil

1 slice Sprouted Bread

45g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are tender and lightly browned.

  • 3

    Toss the fresh spinach into the pan and cook until just wilted.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables and lower the heat slightly.

  • 6

    Gently scramble the mixture until the egg whites are set and the cottage cheese is warm.

  • 7

    Toast the sprouted grain bread and top it with the sliced avocado.

  • 8

    Serve the warm scramble immediately alongside the avocado toast.

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 fresh spinach and creamy cottage cheese, served with earthy sautéed mushrooms and golden toasted sprouted bread.

NUTRITION

388kcal
Protein
34.4g
Fat
16.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

1/4 cup 2% Cottage Cheese

1 cup sliced Mushrooms

2 cups Fresh Spinach

1.5 tsp Olive Oil

1 slice Sprouted Bread

45g Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are tender and lightly browned.

  • 3

    Toss the fresh spinach into the pan and cook until just wilted.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables and lower the heat slightly.

  • 6

    Gently scramble the mixture until the egg whites are set and the cottage cheese is warm.

  • 7

    Toast the sprouted grain bread and top it with the sliced avocado.

  • 8

    Serve the warm scramble immediately alongside the avocado toast.