Egg White Mushroom Scramble with Roasted Tomatoes

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

Egg White Mushroom Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Mushroom Scramble with Roasted Tomatoes

Start your morning with a light yet satisfying scramble featuring fluffy egg whites with earthy mushrooms and sweet roasted tomatoes, enhanced by a drizzle of olive oil. This vibrant dish delivers a perfect balance of protein and healthy fats, making it a nutritious way to power your day.

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NUTRITION

378kcal
Protein
35.9g
Fat
22g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

9 large egg whites (approx 270g)

1 cup sliced mushrooms (approx 70g)

1 cup halved cherry tomatoes (approx 150g)

1.5 tbsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the tomatoes.

  • 2

    Place the cherry tomatoes on a small baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven for about 10-12 minutes until the tomatoes are soft and slightly caramelized.

  • 3

    While the tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to tenderize and release their moisture.

  • 5

    Pour in the egg whites and gently stir with the mushrooms. Cook for 3-4 minutes until the egg whites begin to set, stirring occasionally.

  • 6

    Once the tomatoes are roasted and the egg whites have fully set, gently combine the roasted tomatoes with the scramble. Season with additional salt and pepper if desired, and serve warm.

Egg White Mushroom Scramble with Roasted Tomatoes

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

Egg White Mushroom Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Mushroom Scramble with Roasted Tomatoes

Start your morning with a light yet satisfying scramble featuring fluffy egg whites with earthy mushrooms and sweet roasted tomatoes, enhanced by a drizzle of olive oil. This vibrant dish delivers a perfect balance of protein and healthy fats, making it a nutritious way to power your day.

NUTRITION

378kcal
Protein
35.9g
Fat
22g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

9 large egg whites (approx 270g)

1 cup sliced mushrooms (approx 70g)

1 cup halved cherry tomatoes (approx 150g)

1.5 tbsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the tomatoes.

  • 2

    Place the cherry tomatoes on a small baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven for about 10-12 minutes until the tomatoes are soft and slightly caramelized.

  • 3

    While the tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to tenderize and release their moisture.

  • 5

    Pour in the egg whites and gently stir with the mushrooms. Cook for 3-4 minutes until the egg whites begin to set, stirring occasionally.

  • 6

    Once the tomatoes are roasted and the egg whites have fully set, gently combine the roasted tomatoes with the scramble. Season with additional salt and pepper if desired, and serve warm.