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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Pan-scrambled egg whites with wilted spinach and creamy cottage cheese, served with savory sautéed mushrooms and buttery avocado.

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NUTRITION

412kcal
Protein
33.6g
Fat
25.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup White Mushrooms

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/2 Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted.

  • 4

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

  • 5

    Lower the heat and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently fold the eggs until they are set and creamy.

  • 7

    Season with a pinch of salt and pepper then serve topped with fresh slices of buttery avocado.

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

Pan-scrambled egg whites with wilted spinach and creamy cottage cheese, served with savory sautéed mushrooms and buttery avocado.

NUTRITION

412kcal
Protein
33.6g
Fat
25.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup White Mushrooms

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/2 Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted.

  • 4

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

  • 5

    Lower the heat and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently fold the eggs until they are set and creamy.

  • 7

    Season with a pinch of salt and pepper then serve topped with fresh slices of buttery avocado.