Name: Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/2 cup 2% Cottage Cheese; 1 cup Sliced White Mushrooms; 2 cups Fresh Baby Spinach; 1.5 tablespoons Avocado Oil

Nutrition

Per serving

402 calories

Protein: 36g; 35% of calories
Carbs: 10g; 10% of calories
Fat: 24g; 55% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the sliced mushrooms to the pan and sauté for 5 to 7 minutes until they are tender and golden brown.
Lower the heat to medium and stir in the baby spinach until it is completely wilted.
Pour the liquid egg whites into the skillet and cook, stirring occasionally with a silicone spatula to form soft curds.
When the egg whites are nearly set, gently fold in the cottage cheese and cook for one more minute until just heated through.
Transfer the scramble to a warm plate and finish with a crack of fresh black pepper and a pinch of sea salt.

Nutrition

Ingredients

Instructions

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