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

A light and nutritious breakfast featuring fluffy egg whites scrambled with fresh spinach paired with tender sautéed mushrooms, lightly cooked in olive oil for a savory finish.

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NUTRITION

204kcal
Protein
24.7g
Fat
9.5g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1 cup raw spinach

1 cup sliced mushrooms

2 tsp extra virgin olive oil

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PREPARATION

  • 1

    Heat 1 tsp of olive oil in a nonstick pan over medium heat.

  • 2

    Add the sliced mushrooms and sauté until they become tender and lightly browned, about 3-4 minutes.

  • 3

    Add the spinach and cook for another 1-2 minutes until wilted.

  • 4

    In a bowl, whisk the 6 egg whites until slightly frothy.

  • 5

    Pour the egg whites over the sautéed mushrooms and spinach in the pan.

  • 6

    Stir gently and cook until the eggs are set but still soft, about 2-3 minutes.

  • 7

    Drizzle the remaining 1 tsp of olive oil over the scramble, season with salt and pepper if desired, 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

A light and nutritious breakfast featuring fluffy egg whites scrambled with fresh spinach paired with tender sautéed mushrooms, lightly cooked in olive oil for a savory finish.

NUTRITION

204kcal
Protein
24.7g
Fat
9.5g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1 cup raw spinach

1 cup sliced mushrooms

2 tsp extra virgin olive oil

PREPARATION

  • 1

    Heat 1 tsp of olive oil in a nonstick pan over medium heat.

  • 2

    Add the sliced mushrooms and sauté until they become tender and lightly browned, about 3-4 minutes.

  • 3

    Add the spinach and cook for another 1-2 minutes until wilted.

  • 4

    In a bowl, whisk the 6 egg whites until slightly frothy.

  • 5

    Pour the egg whites over the sautéed mushrooms and spinach in the pan.

  • 6

    Stir gently and cook until the eggs are set but still soft, about 2-3 minutes.

  • 7

    Drizzle the remaining 1 tsp of olive oil over the scramble, season with salt and pepper if desired, and serve immediately.