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 light yet power-packed scramble that combines fluffy egg whites with sautéed spinach, earthy mushrooms, crisp red bell pepper, and a touch of tangy reduced-fat feta cheese. This dish is perfect for fueling your morning or refueling after a workout, offering a balance of protein and vibrant vegetables in every bite.

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NUTRITION

316kcal
Protein
46.6g
Fat
8.2g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 370g)

1 cup Fresh Spinach (30g)

0.5 cup Mushrooms (36g)

0.25 cup Red Bell Pepper (37g)

0.25 cup Onion (40g)

1 teaspoon Olive Oil (5g)

1 ounce Reduced-Fat Feta Cheese (28g)

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PREPARATION

  • 1

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

  • 2

    Add the chopped onions and red bell pepper. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the sliced mushrooms and cook for another 2 minutes until they start to release their moisture.

  • 4

    Add the fresh spinach and cook until it wilts slightly, about 1 minute.

  • 5

    Pour in the egg whites and gently stir, allowing the mixture to cook evenly.

  • 6

    As the eggs start to set, sprinkle in the reduced-fat feta cheese, folding it throughout the scramble.

  • 7

    Continue cooking until the egg whites are fully set but remain moist, about 3-4 additional minutes.

  • 8

    Season with salt and pepper to taste, then serve immediately while warm.

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 light yet power-packed scramble that combines fluffy egg whites with sautéed spinach, earthy mushrooms, crisp red bell pepper, and a touch of tangy reduced-fat feta cheese. This dish is perfect for fueling your morning or refueling after a workout, offering a balance of protein and vibrant vegetables in every bite.

NUTRITION

316kcal
Protein
46.6g
Fat
8.2g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 370g)

1 cup Fresh Spinach (30g)

0.5 cup Mushrooms (36g)

0.25 cup Red Bell Pepper (37g)

0.25 cup Onion (40g)

1 teaspoon Olive Oil (5g)

1 ounce Reduced-Fat Feta Cheese (28g)

PREPARATION

  • 1

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

  • 2

    Add the chopped onions and red bell pepper. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the sliced mushrooms and cook for another 2 minutes until they start to release their moisture.

  • 4

    Add the fresh spinach and cook until it wilts slightly, about 1 minute.

  • 5

    Pour in the egg whites and gently stir, allowing the mixture to cook evenly.

  • 6

    As the eggs start to set, sprinkle in the reduced-fat feta cheese, folding it throughout the scramble.

  • 7

    Continue cooking until the egg whites are fully set but remain moist, about 3-4 additional minutes.

  • 8

    Season with salt and pepper to taste, then serve immediately while warm.