Egg White and 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 and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with earthy sautéed mushrooms and fresh spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

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NUTRITION

384kcal
Protein
34.6g
Fat
15.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

90 grams Low-Fat Cottage Cheese

1.4 cups Sliced White Mushrooms

1 cup Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50 grams Sliced Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.

  • 3

    Stir in the baby spinach and cook for about one minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until warmed through.

  • 6

    Serve the scramble immediately with a side of toasted sprouted grain bread and top with fresh avocado slices.

Egg White and 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 and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites scrambled with earthy sautéed mushrooms and fresh spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

NUTRITION

384kcal
Protein
34.6g
Fat
15.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

90 grams Low-Fat Cottage Cheese

1.4 cups Sliced White Mushrooms

1 cup Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50 grams Sliced Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.

  • 3

    Stir in the baby spinach and cook for about one minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until warmed through.

  • 6

    Serve the scramble immediately with a side of toasted sprouted grain bread and top with fresh avocado slices.