Egg and Spinach Breakfast Noodles with Sautéed Mushrooms

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

Egg and Spinach Breakfast Noodles with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Breakfast Noodles with Sautéed Mushrooms

A warm and comforting breakfast dish that marries delicate noodles with a lightly sautéed medley of mushrooms and spinach, brought together by the richness of a perfectly cooked egg. Enjoy a satisfying bowl that starts your day with a balance of flavor and light nourishment.

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NUTRITION

330kcal
Protein
12.4g
Fat
15.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

45g Dry Noodles

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (35g)

2 teaspoons Olive Oil (18g)

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the dry noodles according to package instructions until al dente. Drain and set aside.

  • 2

    While the noodles cook, heat 1 teaspoon of olive oil in a pan over medium heat.

  • 3

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they start to soften and turn golden.

  • 4

    Add the fresh spinach to the mushrooms and stir until it wilts, about 1-2 minutes. Remove the vegetables from the pan and set aside.

  • 5

    In the same pan, add the remaining teaspoon of olive oil and crack in the egg. Fry the egg until the whites are set but the yolk remains runny, or cook to your preference.

  • 6

    Combine the cooked noodles with the sautéed mushrooms and spinach in the pan or a serving bowl. Season lightly with salt and pepper.

  • 7

    Gently place the fried egg on top of the noodle mixture. Serve immediately and enjoy your balanced, flavorful breakfast.

Egg and Spinach Breakfast Noodles with Sautéed Mushrooms

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

Egg and Spinach Breakfast Noodles with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Breakfast Noodles with Sautéed Mushrooms

A warm and comforting breakfast dish that marries delicate noodles with a lightly sautéed medley of mushrooms and spinach, brought together by the richness of a perfectly cooked egg. Enjoy a satisfying bowl that starts your day with a balance of flavor and light nourishment.

NUTRITION

330kcal
Protein
12.4g
Fat
15.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

45g Dry Noodles

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (35g)

2 teaspoons Olive Oil (18g)

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the dry noodles according to package instructions until al dente. Drain and set aside.

  • 2

    While the noodles cook, heat 1 teaspoon of olive oil in a pan over medium heat.

  • 3

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they start to soften and turn golden.

  • 4

    Add the fresh spinach to the mushrooms and stir until it wilts, about 1-2 minutes. Remove the vegetables from the pan and set aside.

  • 5

    In the same pan, add the remaining teaspoon of olive oil and crack in the egg. Fry the egg until the whites are set but the yolk remains runny, or cook to your preference.

  • 6

    Combine the cooked noodles with the sautéed mushrooms and spinach in the pan or a serving bowl. Season lightly with salt and pepper.

  • 7

    Gently place the fried egg on top of the noodle mixture. Serve immediately and enjoy your balanced, flavorful breakfast.