Egg White Spinach Scramble with Sautéed Mushrooms

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

Egg White Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

A light and nourishing breakfast scramble featuring fluffy egg whites, fresh spinach, and earthy sautéed mushrooms, prepared with a hint of extra virgin olive oil for a touch of richness. Ideal for starting your day with clean, balanced nutrition.

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NUTRITION

174kcal
Protein
27.1g
Fat
5.0g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (~210g)

1 cup raw spinach (~30g)

1/2 cup sliced white mushrooms (~36g)

1 teaspoon extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms to the pan and sauté for 2-3 minutes until they start to soften.

  • 3

    Add the raw spinach to the pan and continue to sauté for another 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg whites and gently stir the mixture, allowing the eggs to set slowly and combine with the vegetables.

  • 5

    Season with salt and pepper to taste, stirring occasionally until the egg whites are fully cooked but still soft.

  • 6

    Transfer to a plate and serve warm.

Egg White Spinach Scramble with Sautéed Mushrooms

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

Egg White Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

A light and nourishing breakfast scramble featuring fluffy egg whites, fresh spinach, and earthy sautéed mushrooms, prepared with a hint of extra virgin olive oil for a touch of richness. Ideal for starting your day with clean, balanced nutrition.

NUTRITION

174kcal
Protein
27.1g
Fat
5.0g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (~210g)

1 cup raw spinach (~30g)

1/2 cup sliced white mushrooms (~36g)

1 teaspoon extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms to the pan and sauté for 2-3 minutes until they start to soften.

  • 3

    Add the raw spinach to the pan and continue to sauté for another 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg whites and gently stir the mixture, allowing the eggs to set slowly and combine with the vegetables.

  • 5

    Season with salt and pepper to taste, stirring occasionally until the egg whites are fully cooked but still soft.

  • 6

    Transfer to a plate and serve warm.