Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

A light yet satisfying breakfast scramble featuring fluffy egg whites combined with fresh spinach, mushrooms, and bell peppers sautéed in a hint of olive oil for a nutritious start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

206kcal
Protein
27.2g
Fat
7.7g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

7 egg whites

1/2 cup raw spinach

1/2 cup sliced mushrooms

1/2 cup diced red bell pepper

1.5 tsp extra virgin olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tsp of extra virgin olive oil.

  • 2

    Add the sliced mushrooms and diced bell pepper to the skillet. Sauté for 2-3 minutes until they start to soften.

  • 3

    Add the raw spinach and cook for an additional 1-2 minutes until just wilted.

  • 4

    Pour in the egg whites and let them set for a few seconds before gently stirring, ensuring the vegetables are evenly distributed.

  • 5

    Continue cooking the scramble until the egg whites are fully set but still moist, about 3-4 minutes.

  • 6

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

Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

A light yet satisfying breakfast scramble featuring fluffy egg whites combined with fresh spinach, mushrooms, and bell peppers sautéed in a hint of olive oil for a nutritious start to your day.

NUTRITION

206kcal
Protein
27.2g
Fat
7.7g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

7 egg whites

1/2 cup raw spinach

1/2 cup sliced mushrooms

1/2 cup diced red bell pepper

1.5 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tsp of extra virgin olive oil.

  • 2

    Add the sliced mushrooms and diced bell pepper to the skillet. Sauté for 2-3 minutes until they start to soften.

  • 3

    Add the raw spinach and cook for an additional 1-2 minutes until just wilted.

  • 4

    Pour in the egg whites and let them set for a few seconds before gently stirring, ensuring the vegetables are evenly distributed.

  • 5

    Continue cooking the scramble until the egg whites are fully set but still moist, about 3-4 minutes.

  • 6

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