Protein-Packed Spinach and Mushroom Egg White Scramble

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

Protein-Packed Spinach and Mushroom Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Scramble

Savor a light yet filling scramble bursting with fresh spinach, earthy mushrooms, and the subtle creaminess of low-fat feta. This dish delivers a joyful medley of textures and satisfying flavors to energize your day while staying perfectly in line with your protein and calorie goals.

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NUTRITION

329kcal
Protein
39.3g
Fat
17.7g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

9 large egg whites

1 cup baby spinach

1/2 cup sliced button mushrooms

1 tablespoon olive oil

1/4 cup crumbled low-fat feta cheese

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the baby spinach and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables, cooking until just set.

  • 5

    Sprinkle the crumbled low-fat feta cheese over the scramble and allow it to warm for another minute.

  • 6

    Season with salt and pepper to taste, and serve immediately.

Protein-Packed Spinach and Mushroom Egg White Scramble

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

Protein-Packed Spinach and Mushroom Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Scramble

Savor a light yet filling scramble bursting with fresh spinach, earthy mushrooms, and the subtle creaminess of low-fat feta. This dish delivers a joyful medley of textures and satisfying flavors to energize your day while staying perfectly in line with your protein and calorie goals.

NUTRITION

329kcal
Protein
39.3g
Fat
17.7g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

9 large egg whites

1 cup baby spinach

1/2 cup sliced button mushrooms

1 tablespoon olive oil

1/4 cup crumbled low-fat feta cheese

PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the baby spinach and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables, cooking until just set.

  • 5

    Sprinkle the crumbled low-fat feta cheese over the scramble and allow it to warm for another minute.

  • 6

    Season with salt and pepper to taste, and serve immediately.