Egg White and Spinach Scramble with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

A vibrant, nourishing breakfast scramble featuring a blend of egg whites and a whole egg softly cooked with fresh spinach and sautéed mushrooms. Enhanced with a drizzle of olive oil and a side of creamy avocado, this dish brings together a delightful mix of textures and flavors to energize your morning.

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NUTRITION

347kcal
Protein
26.9g
Fat
21.8g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1 whole egg

1 cup fresh spinach

0.5 cup sliced mushrooms

2 teaspoons olive oil

1/4 avocado

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PREPARATION

  • 1

    Crack the whole egg into a bowl and add the egg whites. Whisk well until fully combined.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms to the skillet and sauté for about 2-3 minutes until they start to soften.

  • 4

    Stir in the spinach and cook until it wilts, about 1-2 minutes.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Gently scramble the eggs, allowing them to set slowly and blend with the spinach and mushrooms.

  • 6

    Cook for an additional 2-3 minutes until the eggs are softly set but still moist.

  • 7

    Transfer the scramble to a plate and serve with a quartered avocado on the side for added creaminess and healthy fats.

Egg White and Spinach Scramble with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

A vibrant, nourishing breakfast scramble featuring a blend of egg whites and a whole egg softly cooked with fresh spinach and sautéed mushrooms. Enhanced with a drizzle of olive oil and a side of creamy avocado, this dish brings together a delightful mix of textures and flavors to energize your morning.

NUTRITION

347kcal
Protein
26.9g
Fat
21.8g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1 whole egg

1 cup fresh spinach

0.5 cup sliced mushrooms

2 teaspoons olive oil

1/4 avocado

PREPARATION

  • 1

    Crack the whole egg into a bowl and add the egg whites. Whisk well until fully combined.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms to the skillet and sauté for about 2-3 minutes until they start to soften.

  • 4

    Stir in the spinach and cook until it wilts, about 1-2 minutes.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Gently scramble the eggs, allowing them to set slowly and blend with the spinach and mushrooms.

  • 6

    Cook for an additional 2-3 minutes until the eggs are softly set but still moist.

  • 7

    Transfer the scramble to a plate and serve with a quartered avocado on the side for added creaminess and healthy fats.