Egg White 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 Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

A light and nutritious breakfast featuring fluffy egg whites gently scrambled with fresh spinach and sautéed mushrooms, accented with a drizzle of olive oil and garnished with creamy avocado. This dish offers a satisfying balance of flavors and textures—ideal for a clean start to your day.

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NUTRITION

220kcal
Protein
17g
Fat
14.7g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites

1 cup spinach

1/2 cup sliced mushrooms

2 teaspoons olive oil

1/4 medium avocado

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

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

  • 3

    Add the spinach to the pan and cook just until wilted, stirring occasionally.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are fully cooked, about 3-4 minutes.

  • 5

    Transfer the scramble to a plate and top with sliced or cubed avocado.

  • 6

    Serve immediately and enjoy your light, nutritious breakfast.

Egg White 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 Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

A light and nutritious breakfast featuring fluffy egg whites gently scrambled with fresh spinach and sautéed mushrooms, accented with a drizzle of olive oil and garnished with creamy avocado. This dish offers a satisfying balance of flavors and textures—ideal for a clean start to your day.

NUTRITION

220kcal
Protein
17g
Fat
14.7g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites

1 cup spinach

1/2 cup sliced mushrooms

2 teaspoons olive oil

1/4 medium avocado

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

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

  • 3

    Add the spinach to the pan and cook just until wilted, stirring occasionally.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are fully cooked, about 3-4 minutes.

  • 5

    Transfer the scramble to a plate and top with sliced or cubed avocado.

  • 6

    Serve immediately and enjoy your light, nutritious breakfast.