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

Enjoy a vibrant scramble featuring light egg whites combined with fresh spinach, earthy mushrooms, and a hint of red bell pepper. Finished with a drizzle of olive oil and served alongside hearty whole-grain toast, this dish is both satisfying and balanced, perfect for starting your day or powering through any meal.

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NUTRITION

351kcal
Protein
42.9g
Fat
6.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

9 large Egg Whites (approx 297g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Mushrooms (36g)

1/4 cup diced Red Bell Pepper (38g)

1 teaspoon Olive Oil (5g)

2 slices Whole Grain Bread (60g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced red bell pepper to the skillet. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables. Continue cooking until the egg whites are set but still moist, about 3-5 minutes.

  • 5

    Season with salt, pepper, and garlic powder to taste.

  • 6

    Toast the whole grain bread slices to your preference.

  • 7

    Plate the scramble alongside the toasted bread 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

Enjoy a vibrant scramble featuring light egg whites combined with fresh spinach, earthy mushrooms, and a hint of red bell pepper. Finished with a drizzle of olive oil and served alongside hearty whole-grain toast, this dish is both satisfying and balanced, perfect for starting your day or powering through any meal.

NUTRITION

351kcal
Protein
42.9g
Fat
6.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

9 large Egg Whites (approx 297g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Mushrooms (36g)

1/4 cup diced Red Bell Pepper (38g)

1 teaspoon Olive Oil (5g)

2 slices Whole Grain Bread (60g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced red bell pepper to the skillet. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables. Continue cooking until the egg whites are set but still moist, about 3-5 minutes.

  • 5

    Season with salt, pepper, and garlic powder to taste.

  • 6

    Toast the whole grain bread slices to your preference.

  • 7

    Plate the scramble alongside the toasted bread and serve immediately.