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 yet satisfying breakfast scramble that pairs tender egg whites with fresh spinach and earthy sautéed mushrooms, finished with a sprinkle of low-fat cheddar cheese and a hint of olive oil for a luscious texture and flavor.

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NUTRITION

270kcal
Protein
19.9g
Fat
19.7g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1 cup baby spinach (30g)

1 cup sliced mushrooms (70g)

1 oz low-fat cheddar cheese (28g)

1.25 tbsp olive oil (17g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables.

  • 5

    Cook the scramble until the egg whites are set, stirring occasionally, about 3-4 minutes.

  • 6

    Sprinkle the low-fat cheddar cheese over the scramble and stir until it melts into the mixture.

  • 7

    Season with a pinch of salt and pepper if desired, then serve immediately.

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 yet satisfying breakfast scramble that pairs tender egg whites with fresh spinach and earthy sautéed mushrooms, finished with a sprinkle of low-fat cheddar cheese and a hint of olive oil for a luscious texture and flavor.

NUTRITION

270kcal
Protein
19.9g
Fat
19.7g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1 cup baby spinach (30g)

1 cup sliced mushrooms (70g)

1 oz low-fat cheddar cheese (28g)

1.25 tbsp olive oil (17g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables.

  • 5

    Cook the scramble until the egg whites are set, stirring occasionally, about 3-4 minutes.

  • 6

    Sprinkle the low-fat cheddar cheese over the scramble and stir until it melts into the mixture.

  • 7

    Season with a pinch of salt and pepper if desired, then serve immediately.