Scrambled Eggs with Sautéed Mushrooms, Tomatoes, and Feta

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

Scrambled Eggs with Sautéed Mushrooms, Tomatoes, and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Mushrooms, Tomatoes, and Feta

A delicious and versatile dish featuring creamy scrambled eggs folded with earthy sautéed mushrooms, juicy tomatoes, and tangy crumbled feta. Perfect for any meal of the day, this dish brings together a delightful balance of textures and flavors.

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NUTRITION

500kcal
Protein
36g
Fat
36g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

150g Mushrooms

100g Cherry Tomatoes

50g Feta Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them lightly with a pinch of salt and pepper.

  • 2

    Clean and slice the mushrooms. Halve the cherry tomatoes.

  • 3

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

  • 4

    Add the mushrooms and sauté for about 3-4 minutes until they begin to soften and develop a slight golden color.

  • 5

    Add the cherry tomatoes to the skillet and cook for another 1-2 minutes until just slightly softened.

  • 6

    Pour in the whisked eggs, reducing the heat to low. Allow the eggs to set slightly, then gently stir and fold them with the vegetables.

  • 7

    Continue cooking slowly until the eggs are softly scrambled. Remove from heat shortly before they are fully cooked to retain a creamy texture.

  • 8

    Sprinkle the crumbled feta cheese over the eggs and gently fold to incorporate, allowing the residual heat to soften the feta slightly.

  • 9

    Serve immediately and enjoy your nutritious, protein-packed meal.

Scrambled Eggs with Sautéed Mushrooms, Tomatoes, and Feta

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

Scrambled Eggs with Sautéed Mushrooms, Tomatoes, and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Mushrooms, Tomatoes, and Feta

A delicious and versatile dish featuring creamy scrambled eggs folded with earthy sautéed mushrooms, juicy tomatoes, and tangy crumbled feta. Perfect for any meal of the day, this dish brings together a delightful balance of textures and flavors.

NUTRITION

500kcal
Protein
36g
Fat
36g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

150g Mushrooms

100g Cherry Tomatoes

50g Feta Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them lightly with a pinch of salt and pepper.

  • 2

    Clean and slice the mushrooms. Halve the cherry tomatoes.

  • 3

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

  • 4

    Add the mushrooms and sauté for about 3-4 minutes until they begin to soften and develop a slight golden color.

  • 5

    Add the cherry tomatoes to the skillet and cook for another 1-2 minutes until just slightly softened.

  • 6

    Pour in the whisked eggs, reducing the heat to low. Allow the eggs to set slightly, then gently stir and fold them with the vegetables.

  • 7

    Continue cooking slowly until the eggs are softly scrambled. Remove from heat shortly before they are fully cooked to retain a creamy texture.

  • 8

    Sprinkle the crumbled feta cheese over the eggs and gently fold to incorporate, allowing the residual heat to soften the feta slightly.

  • 9

    Serve immediately and enjoy your nutritious, protein-packed meal.