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 baby spinach and creamy cottage cheese, served with golden sautéed mushrooms and buttery avocado.

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NUTRITION

421kcal
Protein
32.5g
Fat
27.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 5

    Wipe the skillet clean, add the remaining oil, and pour in the egg white mixture.

  • 6

    Cook the eggs, stirring gently, until they are set but still moist.

  • 7

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 8

    Serve the scramble immediately with fresh sliced avocado on the side.

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 baby spinach and creamy cottage cheese, served with golden sautéed mushrooms and buttery avocado.

NUTRITION

421kcal
Protein
32.5g
Fat
27.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 5

    Wipe the skillet clean, add the remaining oil, and pour in the egg white mixture.

  • 6

    Cook the eggs, stirring gently, until they are set but still moist.

  • 7

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 8

    Serve the scramble immediately with fresh sliced avocado on the side.