YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Sautéed Mushrooms
A light and satisfying breakfast featuring fluffy egg whites gently scrambled with vibrant spinach and savory sautéed mushrooms, finished with a sprinkle of low-fat cheese. This dish delivers a delicate balance of flavors and textures that will both energize your morning and fuel your fitness goals.
INGREDIENTS
4 large egg whites (approx. 120g total)
2 cups fresh spinach
1 cup sliced mushrooms
1.5 tablespoons olive oil
1/8 cup low-fat shredded cheese
PREPARATION
Preheat a non-stick skillet over medium heat.
Add 1 tablespoon of olive oil to the skillet and sauté the sliced mushrooms until they become tender and lightly browned, about 4-5 minutes.
Remove the mushrooms from the skillet and set aside.
Lower the heat slightly and add the remaining 0.5 tablespoon of olive oil to the skillet.
Pour in the egg whites and gently scramble them, stirring continuously.
When the egg whites begin to set, add the fresh spinach and continue to scramble until the spinach wilts, about 1-2 minutes.
Return the sautéed mushrooms to the skillet and mix them well with the egg and spinach.
Sprinkle the low-fat cheese over the scramble and let it melt slightly before removing from heat.
Serve warm and enjoy your nutritious breakfast.