Egg and Spinach Scramble with Sautéed Mushrooms and Cherry Tomatoes

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

Egg and Spinach Scramble with Sautéed Mushrooms and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Sautéed Mushrooms and Cherry Tomatoes

Enjoy a light yet satisfying morning scramble featuring a blend of whole eggs and egg whites combined with fresh spinach, earthy mushrooms, and vibrant cherry tomatoes. This dish offers a perfect balance of protein and wholesome vegetables, elevated with a hint of garlic and olive oil, making every bite a delightful start to your day.

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NUTRITION

340kcal
Protein
31.7g
Fat
19.1g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 cup raw Spinach

1/2 cup sliced Mushrooms

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove minced Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk together until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the pan and sauté for 2-3 minutes until they begin to soften.

  • 4

    Add the cherry tomatoes and fresh spinach to the skillet. Stir and cook for an additional 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour the egg mixture over the vegetables. Allow the eggs to set slightly before gently stirring, forming soft curds.

  • 6

    Season with salt and pepper to taste. Continue to cook until the eggs are fully cooked but still moist, about 2-3 minutes.

  • 7

    Serve immediately and enjoy your protein-packed, nutritious breakfast.

Egg and Spinach Scramble with Sautéed Mushrooms and Cherry Tomatoes

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

Egg and Spinach Scramble with Sautéed Mushrooms and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Sautéed Mushrooms and Cherry Tomatoes

Enjoy a light yet satisfying morning scramble featuring a blend of whole eggs and egg whites combined with fresh spinach, earthy mushrooms, and vibrant cherry tomatoes. This dish offers a perfect balance of protein and wholesome vegetables, elevated with a hint of garlic and olive oil, making every bite a delightful start to your day.

NUTRITION

340kcal
Protein
31.7g
Fat
19.1g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 cup raw Spinach

1/2 cup sliced Mushrooms

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove minced Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk together until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the pan and sauté for 2-3 minutes until they begin to soften.

  • 4

    Add the cherry tomatoes and fresh spinach to the skillet. Stir and cook for an additional 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour the egg mixture over the vegetables. Allow the eggs to set slightly before gently stirring, forming soft curds.

  • 6

    Season with salt and pepper to taste. Continue to cook until the eggs are fully cooked but still moist, about 2-3 minutes.

  • 7

    Serve immediately and enjoy your protein-packed, nutritious breakfast.