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 Egg Whites; 1/4 cup Low-fat Cottage Cheese; 1 cup sliced White Button Mushrooms; 2 cups fresh Spinach; 1 tablespoon Avocado Oil; 1.5 slices Sprouted Grain Bread; 1/4 teaspoon Sea Salt; 1/4 teaspoon Black Pepper

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

Pan-scrambled egg whites with fresh spinach and creamy cottage cheese, served with earthy sautéed mushrooms and toasted sprouted grain bread.

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NUTRITION

Protein

35.9g

Fat

17.4g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups fresh Spinach

1 tablespoon Avocado Oil

1.5 slices Sprouted Grain Bread

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
2
Add the sliced mushrooms and sauté for 4-5 minutes until they are golden brown and tender.
3
Add the fresh spinach to the skillet and toss until just wilted, then reduce heat to medium.
4
In a small bowl, whisk together the egg whites, cottage cheese, salt, and pepper until well combined.
5
Pour the egg mixture over the vegetables in the skillet.
6
Cook, stirring gently with a spatula, until the egg whites are fully set and the cottage cheese is melty.
7
Toast the sprouted grain bread until crisp.
8
Serve the warm scramble alongside the toast for a balanced, high-protein breakfast.