Sun-Dried Tomato Mushroom Skillet Eggs

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

Sun-Dried Tomato Mushroom Skillet Eggs

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Mushroom Skillet Eggs

Savor the hearty and flavorful medley of sautéed mushrooms, tangy sun-dried tomatoes, and vibrant spinach, all brought together with perfectly cooked eggs and crumbled feta. This versatile skillet dish is a delicious, nutrient-packed option to enjoy any time of day.

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NUTRITION

258kcal
Protein
17.8g
Fat
16.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

1 egg white

1/2 cup sliced mushrooms

1/4 cup sun-dried tomatoes (rehydrated)

1 cup fresh spinach

1 oz crumbled feta cheese

1 teaspoon olive oil

1 clove garlic

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PREPARATION

  • 1

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

  • 2

    Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.

  • 3

    Mix in the sliced mushrooms and cook for 2-3 minutes until they start to soften.

  • 4

    Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts, about 1-2 minutes.

  • 5

    Whisk the eggs and egg white together in a bowl. Pour the egg mixture over the vegetables in the skillet.

  • 6

    Allow the eggs to set for a minute, then gently stir and fold to create soft curds.

  • 7

    Once the eggs are nearly cooked through, sprinkle the crumbled feta cheese on top and let it melt slightly.

  • 8

    Serve warm and enjoy your protein-packed skillet dish.

Sun-Dried Tomato Mushroom Skillet Eggs

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

Sun-Dried Tomato Mushroom Skillet Eggs

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Mushroom Skillet Eggs

Savor the hearty and flavorful medley of sautéed mushrooms, tangy sun-dried tomatoes, and vibrant spinach, all brought together with perfectly cooked eggs and crumbled feta. This versatile skillet dish is a delicious, nutrient-packed option to enjoy any time of day.

NUTRITION

258kcal
Protein
17.8g
Fat
16.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

1 egg white

1/2 cup sliced mushrooms

1/4 cup sun-dried tomatoes (rehydrated)

1 cup fresh spinach

1 oz crumbled feta cheese

1 teaspoon olive oil

1 clove garlic

PREPARATION

  • 1

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

  • 2

    Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.

  • 3

    Mix in the sliced mushrooms and cook for 2-3 minutes until they start to soften.

  • 4

    Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts, about 1-2 minutes.

  • 5

    Whisk the eggs and egg white together in a bowl. Pour the egg mixture over the vegetables in the skillet.

  • 6

    Allow the eggs to set for a minute, then gently stir and fold to create soft curds.

  • 7

    Once the eggs are nearly cooked through, sprinkle the crumbled feta cheese on top and let it melt slightly.

  • 8

    Serve warm and enjoy your protein-packed skillet dish.