Name: Egg White 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 Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 1 cup sliced White Button Mushrooms; 2 cups Fresh Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/4 Avocado

Nutrition

Per serving

382 calories

Protein: 34g; 36% of calories
Carbs: 26g; 27% of calories
Fat: 16g; 38% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are browned and tender, about 5 minutes.
Add the fresh spinach to the mushrooms and cook until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg white mixture.
Cook over medium-low heat, gently folding the eggs until they are almost set.
Fold the sautéed mushrooms and spinach back into the scramble and cook for another 30 seconds.
Toast the sprouted grain bread and top with sliced avocado.
Serve the scramble immediately alongside the avocado toast.

Nutrition

Ingredients

Instructions

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