Fluffy Scrambled Eggs with Sautéed Mushrooms

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

Fluffy Scrambled Eggs with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Mushrooms

Enjoy a light yet protein-packed scramble featuring a blend of whole eggs and egg whites, intermingled with earthy sautéed mushrooms. This dish is perfectly balanced to boost your morning or midday meal with a creamy texture and mild, savory flavor.

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NUTRITION

351kcal
Protein
35.4g
Fat
19.8g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Whole Eggs (150g total)

4 Large Egg Whites (132g total)

150g Button Mushrooms

1 Teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    In a bowl, crack the whole eggs and add the egg whites. Whisk together until fully combined. Season lightly with salt and black pepper.

  • 2

    Clean and slice the mushrooms.

  • 3

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

  • 4

    Add the mushrooms to the skillet and sauté for about 3-4 minutes until they are softened and lightly browned.

  • 5

    Pour the egg mixture into the skillet with the mushrooms.

  • 6

    Allow the eggs to set for a few seconds before gently stirring with a spatula, cooking on low-medium heat.

  • 7

    Continue stirring periodically until the eggs are softly set and fluffy, being careful not to overcook.

  • 8

    Remove from heat and adjust seasoning if needed before serving.

Fluffy Scrambled Eggs with Sautéed Mushrooms

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

Fluffy Scrambled Eggs with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Mushrooms

Enjoy a light yet protein-packed scramble featuring a blend of whole eggs and egg whites, intermingled with earthy sautéed mushrooms. This dish is perfectly balanced to boost your morning or midday meal with a creamy texture and mild, savory flavor.

NUTRITION

351kcal
Protein
35.4g
Fat
19.8g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Whole Eggs (150g total)

4 Large Egg Whites (132g total)

150g Button Mushrooms

1 Teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    In a bowl, crack the whole eggs and add the egg whites. Whisk together until fully combined. Season lightly with salt and black pepper.

  • 2

    Clean and slice the mushrooms.

  • 3

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

  • 4

    Add the mushrooms to the skillet and sauté for about 3-4 minutes until they are softened and lightly browned.

  • 5

    Pour the egg mixture into the skillet with the mushrooms.

  • 6

    Allow the eggs to set for a few seconds before gently stirring with a spatula, cooking on low-medium heat.

  • 7

    Continue stirring periodically until the eggs are softly set and fluffy, being careful not to overcook.

  • 8

    Remove from heat and adjust seasoning if needed before serving.