Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

A light and protein-packed scramble featuring fluffy egg whites gently folded with fresh spinach and earthy mushrooms. This well-balanced breakfast is perfect for starting your day with a burst of nutrients while keeping calories in check.

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NUTRITION

145kcal
Protein
27.5g
Fat
2.3g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (~210g)

1/2 cup fresh spinach (~15g)

1/2 cup sliced mushrooms (~35g)

1 teaspoon olive oil (~4.5g)

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms for 1-2 minutes until they begin to soften.

  • 3

    Add the fresh spinach and cook until just wilted, about 1 minute.

  • 4

    Pour in the egg whites evenly over the vegetables.

  • 5

    Gently scramble the mixture, stirring continuously until the egg whites are fully cooked but still soft.

  • 6

    Season with a pinch of salt and pepper if desired, then serve immediately.

Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

A light and protein-packed scramble featuring fluffy egg whites gently folded with fresh spinach and earthy mushrooms. This well-balanced breakfast is perfect for starting your day with a burst of nutrients while keeping calories in check.

NUTRITION

145kcal
Protein
27.5g
Fat
2.3g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (~210g)

1/2 cup fresh spinach (~15g)

1/2 cup sliced mushrooms (~35g)

1 teaspoon olive oil (~4.5g)

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms for 1-2 minutes until they begin to soften.

  • 3

    Add the fresh spinach and cook until just wilted, about 1 minute.

  • 4

    Pour in the egg whites evenly over the vegetables.

  • 5

    Gently scramble the mixture, stirring continuously until the egg whites are fully cooked but still soft.

  • 6

    Season with a pinch of salt and pepper if desired, then serve immediately.