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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

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NUTRITION

422kcal
Protein
33.4g
Fat
20.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 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 browned and tender.

  • 3

    Remove the mushrooms from the pan and set them aside.

  • 4

    Add the remaining olive oil to the pan and toss in the baby spinach until just wilted.

  • 5

    Whisk the egg whites and cottage cheese together in a small bowl with a pinch of salt and pepper.

  • 6

    Pour the egg white mixture into the skillet with the spinach and cook, stirring gently until the eggs are set and fluffy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble with the sautéed mushrooms on top and garnish with sliced avocado.

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.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

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

NUTRITION

422kcal
Protein
33.4g
Fat
20.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 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 browned and tender.

  • 3

    Remove the mushrooms from the pan and set them aside.

  • 4

    Add the remaining olive oil to the pan and toss in the baby spinach until just wilted.

  • 5

    Whisk the egg whites and cottage cheese together in a small bowl with a pinch of salt and pepper.

  • 6

    Pour the egg white mixture into the skillet with the spinach and cook, stirring gently until the eggs are set and fluffy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble with the sautéed mushrooms on top and garnish with sliced avocado.