Name: Cottage Cheese Egg White Scramble with Spinach and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup Liquid Egg Whites; 1/3 cup 2% Cottage Cheese; 1 cup sliced White Button Mushrooms; 2 cups Baby Spinach; 1 tablespoon Avocado Oil; 1 slice Sprouted Grain Bread

Nutrition

Per serving

377 calories

Protein: 34g; 35% of calories
Carbs: 23g; 25% of calories
Fat: 17g; 40% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the avocado oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they are tender and golden-brown.
Stir in the baby spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
In a bowl, whisk the liquid egg whites and cottage cheese together until well combined.
Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula.
Once the eggs are nearly set, fold the sautéed mushrooms and spinach back into the scramble.
Toast the sprouted grain bread until crisp and serve alongside the hot scramble.

Nutrition

Ingredients

Instructions

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