Fluffy Scrambled Eggs with Fresh Spinach and Mushrooms

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

Fluffy Scrambled Eggs with Fresh Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Mushrooms

Enjoy a light yet protein-packed scrambled egg dish featuring the natural creaminess of eggs enhanced by fresh spinach and earthy mushrooms. This dish delivers a balanced blend of flavors, perfect for a revitalizing breakfast, satisfying lunch, or wholesome dinner.

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NUTRITION

142kcal
Protein
11.6g
Fat
9.6g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

4 large Egg Whites (120g)

1 cup Fresh Spinach (30g)

0.5 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat them together until well blended.

  • 2

    Season the egg mixture with a pinch of salt and pepper.

  • 3

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

  • 4

    Sauté the sliced mushrooms for about 2 minutes until they start to soften.

  • 5

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

  • 6

    Pour in the egg mixture, and gently stir with a spatula to form soft curds, cooking until just set but still moist.

  • 7

    Remove from heat and serve immediately.

Fluffy Scrambled Eggs with Fresh Spinach and Mushrooms

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

Fluffy Scrambled Eggs with Fresh Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Mushrooms

Enjoy a light yet protein-packed scrambled egg dish featuring the natural creaminess of eggs enhanced by fresh spinach and earthy mushrooms. This dish delivers a balanced blend of flavors, perfect for a revitalizing breakfast, satisfying lunch, or wholesome dinner.

NUTRITION

142kcal
Protein
11.6g
Fat
9.6g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

4 large Egg Whites (120g)

1 cup Fresh Spinach (30g)

0.5 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat them together until well blended.

  • 2

    Season the egg mixture with a pinch of salt and pepper.

  • 3

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

  • 4

    Sauté the sliced mushrooms for about 2 minutes until they start to soften.

  • 5

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

  • 6

    Pour in the egg mixture, and gently stir with a spatula to form soft curds, cooking until just set but still moist.

  • 7

    Remove from heat and serve immediately.