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: 0.75 cup Egg Whites; 0.25 cup Low-fat Cottage Cheese; 1 cup sliced White Mushrooms; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 0.25 medium Avocado

Nutrition

Per serving

416 calories

Protein: 35g; 33% of calories
Carbs: 26g; 24% of calories
Fat: 20g; 43% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are browned and tender, about 5 minutes.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet and cook, stirring gently with a spatula until soft curds form.
Fold the sautéed mushrooms and spinach back into the scramble to warm through.
Toast the sprouted grain bread until golden and top with the sliced avocado.
Serve the high-protein scramble immediately alongside the avocado toast.

Nutrition

Ingredients

Instructions

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