Egg White and 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.

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and earthy sautéed mushrooms, served with a slice of golden toasted sourdough.

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NUTRITION

398kcal
Protein
33.3g
Fat
16.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Whole Wheat Sourdough

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they release their moisture and turn golden brown.

  • 3

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Stir gently and continuously with a spatula until the eggs are set but still maintain a creamy texture.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve the scramble immediately alongside a slice of toasted whole wheat sourdough.

Egg White and 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.

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and earthy sautéed mushrooms, served with a slice of golden toasted sourdough.

NUTRITION

398kcal
Protein
33.3g
Fat
16.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Whole Wheat Sourdough

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they release their moisture and turn golden brown.

  • 3

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Stir gently and continuously with a spatula until the eggs are set but still maintain a creamy texture.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve the scramble immediately alongside a slice of toasted whole wheat sourdough.