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

Enjoy a light yet satisfying breakfast melding the subtle flavors of egg whites with fresh spinach, earthy mushrooms, and a burst of tomato, all gently brought together with a drizzle of olive oil for a smooth and savory start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

261kcal
Protein
18.1g
Fat
18.5g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites

1 cup spinach

1 cup sliced mushrooms

1/2 medium tomato

4 tsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for about 3-4 minutes until they start to soften.

  • 3

    Toss in the spinach and diced tomato, cooking until the spinach wilts and the tomato softens slightly.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until the egg whites are fully cooked, about 2-3 minutes.

  • 5

    Season with salt and pepper to taste and 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

Enjoy a light yet satisfying breakfast melding the subtle flavors of egg whites with fresh spinach, earthy mushrooms, and a burst of tomato, all gently brought together with a drizzle of olive oil for a smooth and savory start to your day.

NUTRITION

261kcal
Protein
18.1g
Fat
18.5g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites

1 cup spinach

1 cup sliced mushrooms

1/2 medium tomato

4 tsp olive oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for about 3-4 minutes until they start to soften.

  • 3

    Toss in the spinach and diced tomato, cooking until the spinach wilts and the tomato softens slightly.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until the egg whites are fully cooked, about 2-3 minutes.

  • 5

    Season with salt and pepper to taste and serve immediately.