Egg Scramble with Sautéed Asparagus, Mushrooms, and Onion

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

Egg Scramble with Sautéed Asparagus, Mushrooms, and Onion

YOUR SOLIN GENERATED RECIPE

Egg Scramble with Sautéed Asparagus, Mushrooms, and Onion

A vibrant and satisfying scramble featuring a mix of whole eggs and egg whites for a perfect protein boost, complemented by the earthy flavors of sautéed asparagus, mushrooms, and a hint of onion. This dish is light yet filling, ideal for a nutritious start or a wholesome mid-day meal.

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NUTRITION

241kcal
Protein
12.7g
Fat
18.7g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

2 large Egg Whites

6 spears Asparagus

1 cup sliced Mushrooms

1/2 medium Onion, chopped

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash the asparagus and trim the woody ends, then cut into 1-2 inch pieces.

  • 2

    Clean the mushrooms with a damp cloth and slice them. Chop half a medium onion.

  • 3

    In a bowl, crack 4 whole eggs and add 2 egg whites. Whisk together with a pinch of salt and pepper.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until softened for about 2 minutes.

  • 5

    Add the asparagus and mushrooms to the skillet. Sauté for 4-5 minutes until they start to become tender and lightly caramelized.

  • 6

    Pour the egg mixture evenly over the vegetables. Allow it to sit for a few seconds, then gently stir and fold the eggs with a spatula.

  • 7

    Continue cooking until the eggs are softly scrambled, about 3-4 minutes. Taste and adjust with more salt and pepper if needed.

  • 8

    Remove from heat and serve warm.

Egg Scramble with Sautéed Asparagus, Mushrooms, and Onion

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

Egg Scramble with Sautéed Asparagus, Mushrooms, and Onion

YOUR SOLIN GENERATED RECIPE

Egg Scramble with Sautéed Asparagus, Mushrooms, and Onion

A vibrant and satisfying scramble featuring a mix of whole eggs and egg whites for a perfect protein boost, complemented by the earthy flavors of sautéed asparagus, mushrooms, and a hint of onion. This dish is light yet filling, ideal for a nutritious start or a wholesome mid-day meal.

NUTRITION

241kcal
Protein
12.7g
Fat
18.7g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

2 large Egg Whites

6 spears Asparagus

1 cup sliced Mushrooms

1/2 medium Onion, chopped

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Wash the asparagus and trim the woody ends, then cut into 1-2 inch pieces.

  • 2

    Clean the mushrooms with a damp cloth and slice them. Chop half a medium onion.

  • 3

    In a bowl, crack 4 whole eggs and add 2 egg whites. Whisk together with a pinch of salt and pepper.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until softened for about 2 minutes.

  • 5

    Add the asparagus and mushrooms to the skillet. Sauté for 4-5 minutes until they start to become tender and lightly caramelized.

  • 6

    Pour the egg mixture evenly over the vegetables. Allow it to sit for a few seconds, then gently stir and fold the eggs with a spatula.

  • 7

    Continue cooking until the eggs are softly scrambled, about 3-4 minutes. Taste and adjust with more salt and pepper if needed.

  • 8

    Remove from heat and serve warm.