Egg White and Spinach Scramble with Sautéed Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring tender, fluffy egg whites combined with fresh spinach and savory sautéed mushrooms. Finished with a crispy slice of whole grain toast drizzled with olive oil, this breakfast delivers a clean, balanced taste perfect for fueling your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

374kcal
Protein
28.7g
Fat
19.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (≈198g)

1 cup fresh spinach (≈30g)

1 cup sliced white button mushrooms (≈72g)

4 teaspoons olive oil (≈18g)

1 slice whole grain bread (≈40g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 4 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms and sauté until they are soft and beginning to brown, about 4-5 minutes.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Cook until the egg whites are set, stirring occasionally to create a light scramble.

  • 5

    While the scramble finishes cooking, toast the slice of whole grain bread.

  • 6

    Plate the egg white scramble alongside the toasted bread and serve immediately for a fresh, energizing breakfast.

Egg White and Spinach Scramble with Sautéed Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

Start your day with a light yet satisfying scramble featuring tender, fluffy egg whites combined with fresh spinach and savory sautéed mushrooms. Finished with a crispy slice of whole grain toast drizzled with olive oil, this breakfast delivers a clean, balanced taste perfect for fueling your morning.

NUTRITION

374kcal
Protein
28.7g
Fat
19.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (≈198g)

1 cup fresh spinach (≈30g)

1 cup sliced white button mushrooms (≈72g)

4 teaspoons olive oil (≈18g)

1 slice whole grain bread (≈40g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 4 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms and sauté until they are soft and beginning to brown, about 4-5 minutes.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Cook until the egg whites are set, stirring occasionally to create a light scramble.

  • 5

    While the scramble finishes cooking, toast the slice of whole grain bread.

  • 6

    Plate the egg white scramble alongside the toasted bread and serve immediately for a fresh, energizing breakfast.