Name: Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg Whites; 0.5 cup Low-Fat Cottage Cheese; 1 cup White Button Mushrooms, sliced; 2 cups Baby Spinach; 1 teaspoon Avocado Oil; 1 slice Whole Grain Sourdough Bread; 0.25 medium Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Sautéed Mushrooms

Fluffy egg whites scrambled with creamy cottage cheese and earthy sautéed mushrooms, served over a slice of toasted sourdough.

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NUTRITION

Protein

33.8g

Fat

15g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

1 teaspoon Avocado Oil

1 slice Whole Grain Sourdough Bread

0.25 medium Avocado

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PREPARATION

1
Heat the avocado oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté until they are tender and golden brown.
3
Toss in the baby spinach and cook just until it begins to wilt.
4
Whisk the egg whites in a small bowl and pour them into the skillet with the vegetables.
5
As the egg whites start to set, gently fold in the cottage cheese to create a creamy texture.
6
Continue to cook, stirring occasionally, until the eggs are fully set but still soft.
7
Toast the sourdough bread and top it with the sliced avocado.
8
Serve the warm scramble immediately alongside the avocado toast.