Scrambled eggs with cottage cheese, mushrooms & spinach
Scrambled eggs with cottage cheese, mushrooms & spinach
494kcal Per person
29g Protein
28g Carbs
29g Fat
5g Fiber
Ingredients
- ½ cup mushrooms (44 g)
- 2 eggs
- 3 ounces cottage cheese, 4% milkfat (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 handful spinach (25 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Cut the mushrooms into pieces.
- Whisk the eggs in a bowl with the cottage cheese, salt and black pepper to taste.
- Heat a skillet with the olive oil over medium heat and add the mushrooms. Cook the mushrooms for a few minutes until they start to soften.
- Add the spinach to the skillet and cook until they wilt down.
- Pour the whisked eggs over the mushrooms and spinach in the skillet.
- As the eggs start to set at the bottom, scrape softly with a spatula and create folds, mixing the vegetables into the eggs.
- Continue cooking until the eggs are fully cooked and set to your desired consistency.
- Taste and adjust the seasoning according to your liking.
- While the eggs are cooking, toast the bread until golden brown.
- Serve and enjoy!
Tip van FitChef
1. Add some chili flakes or fresh thyme.
2. Drizzle with a bit of lemon juice.
