Spinach Mushroom Egg Scramble with Cherry Tomatoes

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

Spinach Mushroom Egg Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Mushroom Egg Scramble with Cherry Tomatoes

Enjoy a light yet satisfying scramble featuring a perfectly cooked blend of spinach, mushrooms, and burst cherry tomatoes, all softly sautéed in olive oil. The dish offers a delicate balance of vibrant vegetables with the rich, creamy texture of eggs, making for a delightful morning meal that is both flavorful and energizing.

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NUTRITION

331kcal
Protein
10.5g
Fat
30.2g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

1/2 egg white

1 cup raw spinach

1/2 cup sliced mushrooms

1/2 cup cherry tomatoes

5.5 tsp extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

    Once the oil shimmers, add the sliced mushrooms and sauté for about 2 minutes until they begin to soften.

  • 3

    Add the spinach and cherry tomatoes, stirring gently until the spinach wilts and the tomatoes are warmed through, about 1-2 minutes.

  • 4

    In a bowl, lightly beat the whole egg and half egg white together until well combined.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Allow it to set for a few seconds and then gently stir and fold the eggs, ensuring they mix with the vegetables evenly.

  • 6

    Cook until the eggs are softly scrambled and just set, about 2-3 minutes. Remove from heat and serve immediately.

Spinach Mushroom Egg Scramble with Cherry Tomatoes

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

Spinach Mushroom Egg Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Mushroom Egg Scramble with Cherry Tomatoes

Enjoy a light yet satisfying scramble featuring a perfectly cooked blend of spinach, mushrooms, and burst cherry tomatoes, all softly sautéed in olive oil. The dish offers a delicate balance of vibrant vegetables with the rich, creamy texture of eggs, making for a delightful morning meal that is both flavorful and energizing.

NUTRITION

331kcal
Protein
10.5g
Fat
30.2g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

1/2 egg white

1 cup raw spinach

1/2 cup sliced mushrooms

1/2 cup cherry tomatoes

5.5 tsp extra virgin olive oil

PREPARATION

  • 1

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

  • 2

    Once the oil shimmers, add the sliced mushrooms and sauté for about 2 minutes until they begin to soften.

  • 3

    Add the spinach and cherry tomatoes, stirring gently until the spinach wilts and the tomatoes are warmed through, about 1-2 minutes.

  • 4

    In a bowl, lightly beat the whole egg and half egg white together until well combined.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Allow it to set for a few seconds and then gently stir and fold the eggs, ensuring they mix with the vegetables evenly.

  • 6

    Cook until the eggs are softly scrambled and just set, about 2-3 minutes. Remove from heat and serve immediately.