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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites and creamy cottage cheese folded with earthy mushrooms and wilted spinach, served with sprouted grain toast and buttery avocado.

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NUTRITION

392kcal
Protein
34.8g
Fat
16.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

75g Low-fat Cottage Cheese

70g White Mushrooms

60g Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

60g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for 3-4 minutes until they are tender and browned.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just 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

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently until the eggs are fluffy and set.

  • 6

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 7

    Serve the scramble immediately with a slice of toasted sprouted grain bread topped with sliced buttery avocado.

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites and creamy cottage cheese folded with earthy mushrooms and wilted spinach, served with sprouted grain toast and buttery avocado.

NUTRITION

392kcal
Protein
34.8g
Fat
16.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

75g Low-fat Cottage Cheese

70g White Mushrooms

60g Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

60g Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for 3-4 minutes until they are tender and browned.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just 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

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently until the eggs are fluffy and set.

  • 6

    Fold the sautéed mushrooms and spinach back into the scramble.

  • 7

    Serve the scramble immediately with a slice of toasted sprouted grain bread topped with sliced buttery avocado.