Egg White and Spinach Scramble with Sautéed Mushrooms & a Hint of Steak

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

Egg White and Spinach Scramble with Sautéed Mushrooms & a Hint of Steak

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms & a Hint of Steak

Begin your day with a protein-packed scramble featuring light egg whites and whole eggs folded with fresh spinach and tender sautéed mushrooms. Delicately accented with a few thin slices of lean steak for a subtle meaty flavor, this dish is finished with a drizzle of olive oil that brings a rich, smooth texture to every bite.

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NUTRITION

360kcal
Protein
28.8g
Fat
25.9g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx 100g)

3 egg whites (approx 90g)

0.5 ounce lean steak (approx 14g)

1 cup raw spinach (30g)

0.5 cup sliced mushrooms (35g)

1 tablespoon olive oil (14g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat together lightly until well combined.

  • 2

    Thinly slice the lean steak into very small pieces or strips. Season lightly with salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and continue to cook until wilted, about 1 minute.

  • 5

    Pour the egg mixture into the skillet, letting it gently pool around the vegetables. Sprinkle the steak pieces evenly over the eggs.

  • 6

    Allow the eggs to set for a minute before gently stirring with a spatula, forming soft curds. Cook until the eggs are fully set but still moist, about 2 to 3 minutes.

  • 7

    Season with additional salt and pepper if needed and serve immediately.

Egg White and Spinach Scramble with Sautéed Mushrooms & a Hint of Steak

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

Egg White and Spinach Scramble with Sautéed Mushrooms & a Hint of Steak

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms & a Hint of Steak

Begin your day with a protein-packed scramble featuring light egg whites and whole eggs folded with fresh spinach and tender sautéed mushrooms. Delicately accented with a few thin slices of lean steak for a subtle meaty flavor, this dish is finished with a drizzle of olive oil that brings a rich, smooth texture to every bite.

NUTRITION

360kcal
Protein
28.8g
Fat
25.9g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx 100g)

3 egg whites (approx 90g)

0.5 ounce lean steak (approx 14g)

1 cup raw spinach (30g)

0.5 cup sliced mushrooms (35g)

1 tablespoon olive oil (14g)

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat together lightly until well combined.

  • 2

    Thinly slice the lean steak into very small pieces or strips. Season lightly with salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and continue to cook until wilted, about 1 minute.

  • 5

    Pour the egg mixture into the skillet, letting it gently pool around the vegetables. Sprinkle the steak pieces evenly over the eggs.

  • 6

    Allow the eggs to set for a minute before gently stirring with a spatula, forming soft curds. Cook until the eggs are fully set but still moist, about 2 to 3 minutes.

  • 7

    Season with additional salt and pepper if needed and serve immediately.