Creamy Scrambled Eggs with Sautéed Mushrooms and Wilted Spinach

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

Creamy Scrambled Eggs with Sautéed Mushrooms and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Mushrooms and Wilted Spinach

Start your day (or enjoy a nourishing lunch or dinner) with these decadent scrambled eggs, enriched by a touch of creaminess. Lightly sautéed mushrooms and tender wilted spinach add earthy flavors and vibrant colors, creating a balanced, satisfying dish that is as nutritious as it is delicious.

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NUTRITION

157kcal
Protein
13.3g
Fat
10.1g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Low-Fat Milk

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, crack the whole eggs and add the egg whites along with the low-fat milk, whisking until fully combined.

  • 2

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

  • 3

    Add the sliced mushrooms to the pan and sauté until they begin to soften, about 3-4 minutes.

  • 4

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 5

    Pour in the egg mixture over the mushrooms and spinach. Allow the eggs to set slightly before gently stirring.

  • 6

    Cook the eggs on medium-low heat, gently scraping the bottom of the pan, until they reach a creamy and soft curd consistency.

  • 7

    Season with salt and pepper to taste and serve immediately.

Creamy Scrambled Eggs with Sautéed Mushrooms and Wilted Spinach

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

Creamy Scrambled Eggs with Sautéed Mushrooms and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Mushrooms and Wilted Spinach

Start your day (or enjoy a nourishing lunch or dinner) with these decadent scrambled eggs, enriched by a touch of creaminess. Lightly sautéed mushrooms and tender wilted spinach add earthy flavors and vibrant colors, creating a balanced, satisfying dish that is as nutritious as it is delicious.

NUTRITION

157kcal
Protein
13.3g
Fat
10.1g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Low-Fat Milk

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, crack the whole eggs and add the egg whites along with the low-fat milk, whisking until fully combined.

  • 2

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

  • 3

    Add the sliced mushrooms to the pan and sauté until they begin to soften, about 3-4 minutes.

  • 4

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 5

    Pour in the egg mixture over the mushrooms and spinach. Allow the eggs to set slightly before gently stirring.

  • 6

    Cook the eggs on medium-low heat, gently scraping the bottom of the pan, until they reach a creamy and soft curd consistency.

  • 7

    Season with salt and pepper to taste and serve immediately.