Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled eggs with cottage cheese and spinach, served with golden sautéed mushrooms and a slice of toasted sprouted bread.

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NUTRITION

422kcal
Protein
27g
Fat
25.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup 2% Cottage Cheese

1 cup Cremini Mushrooms

1 cup Baby Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 tsp Garlic Powder

1 pinch Sea Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat with the avocado oil.

  • 2

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

  • 3

    In a small bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and pepper.

  • 4

    Add the fresh spinach to the skillet with the mushrooms and cook until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet, stirring gently until the eggs are softly set.

  • 6

    Toast the sprouted grain bread until crisp.

  • 7

    Serve the scramble immediately alongside the warm toast.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled eggs with cottage cheese and spinach, served with golden sautéed mushrooms and a slice of toasted sprouted bread.

NUTRITION

422kcal
Protein
27g
Fat
25.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup 2% Cottage Cheese

1 cup Cremini Mushrooms

1 cup Baby Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 tsp Garlic Powder

1 pinch Sea Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat with the avocado oil.

  • 2

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

  • 3

    In a small bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and pepper.

  • 4

    Add the fresh spinach to the skillet with the mushrooms and cook until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet, stirring gently until the eggs are softly set.

  • 6

    Toast the sprouted grain bread until crisp.

  • 7

    Serve the scramble immediately alongside the warm toast.