Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

Enjoy a light yet satisfying scramble featuring fluffy egg whites tossed with fresh spinach, earthy mushrooms, and a burst of red bell pepper, all cooked in a hint of olive oil to infuse subtle richness. Ideal for a nutrient-packed morning boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

246kcal
Protein
23.8g
Fat
14.6g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups egg whites (approx 120g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1/4 cup diced red bell pepper

1 tablespoon olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Once the oil is shimmering, add the sliced mushrooms and diced red bell pepper. Sauté for about 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to cook for another 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg whites and gently scramble with the vegetables, cooking until the egg whites are set and slightly fluffy, about 3-4 minutes.

  • 5

    Season lightly with salt and pepper as desired, then serve immediately.

Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

Enjoy a light yet satisfying scramble featuring fluffy egg whites tossed with fresh spinach, earthy mushrooms, and a burst of red bell pepper, all cooked in a hint of olive oil to infuse subtle richness. Ideal for a nutrient-packed morning boost.

NUTRITION

246kcal
Protein
23.8g
Fat
14.6g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups egg whites (approx 120g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1/4 cup diced red bell pepper

1 tablespoon olive oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Once the oil is shimmering, add the sliced mushrooms and diced red bell pepper. Sauté for about 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to cook for another 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg whites and gently scramble with the vegetables, cooking until the egg whites are set and slightly fluffy, about 3-4 minutes.

  • 5

    Season lightly with salt and pepper as desired, then serve immediately.