Creamy Spinach and Mushroom Egg Scramble

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

Creamy Spinach and Mushroom Egg Scramble

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Mushroom Egg Scramble

A delightful scramble featuring fluffy eggs combined with savory mushrooms and vibrant spinach, all brought together with a touch of creamy nonfat Greek yogurt and a hint of garlic. A simple yet satisfying dish that’s perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

381kcal
Protein
33.3g
Fat
24.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 cup Fresh Spinach

1 cup White Mushrooms (sliced)

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the garlic for about 30 seconds until fragrant, then add the sliced mushrooms.

  • 3

    Cook the mushrooms for 3-4 minutes until they begin to soften, then add the fresh spinach and stir until wilted.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet.

  • 5

    Allow the eggs to sit undisturbed for a minute, then gently stir and scramble them with the vegetables.

  • 6

    Once the eggs are mostly cooked but still slightly soft, stir in the nonfat Greek yogurt to create a creamy texture.

  • 7

    Continue to cook for another minute until the eggs are fully set and the mixture is well combined.

  • 8

    Serve immediately, enjoying this creamy, savory scramble any time of day.

Creamy Spinach and Mushroom Egg Scramble

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

Creamy Spinach and Mushroom Egg Scramble

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Mushroom Egg Scramble

A delightful scramble featuring fluffy eggs combined with savory mushrooms and vibrant spinach, all brought together with a touch of creamy nonfat Greek yogurt and a hint of garlic. A simple yet satisfying dish that’s perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

381kcal
Protein
33.3g
Fat
24.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 cup Fresh Spinach

1 cup White Mushrooms (sliced)

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the garlic for about 30 seconds until fragrant, then add the sliced mushrooms.

  • 3

    Cook the mushrooms for 3-4 minutes until they begin to soften, then add the fresh spinach and stir until wilted.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet.

  • 5

    Allow the eggs to sit undisturbed for a minute, then gently stir and scramble them with the vegetables.

  • 6

    Once the eggs are mostly cooked but still slightly soft, stir in the nonfat Greek yogurt to create a creamy texture.

  • 7

    Continue to cook for another minute until the eggs are fully set and the mixture is well combined.

  • 8

    Serve immediately, enjoying this creamy, savory scramble any time of day.