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: 1/2 cup Egg Whites; 1/4 cup Low Fat Cottage Cheese; 2 cups Baby Spinach; 1 cup Sliced Cremini Mushrooms; 1 tsp Extra Virgin Olive Oil; 1/2 medium Avocado; 1 slice Sprouted Grain Bread

Nutrition

Per serving

416 calories

Protein: 29g; 27% of calories
Carbs: 30g; 28% of calories
Fat: 22g; 45% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-5 minutes until they are tender and lightly browned.
Toss in the baby spinach and cook for 1 minute until the leaves are just wilted.
Whisk the egg whites briefly and pour them into the skillet, stirring gently with a spatula to scramble.
Just before the eggs are fully set, fold in the cottage cheese to incorporate and create a creamy texture.
Toast the sprouted grain bread until it reaches your desired level of crispness.
Serve the warm scramble immediately with the toast and sliced avocado on the side.

Nutrition

Ingredients

Instructions

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