Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

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

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

A comforting and protein-packed meal featuring creamy scrambled eggs enhanced with a mix of whole eggs and egg whites, gently folded with sautéed spinach and mushrooms. The rich flavors from a splash of light milk and a drizzle of olive oil marry beautifully with the fresh, earthy tastes of the greens, creating a balanced dish perfect for starting your day or enjoying a wholesome meal any time.

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NUTRITION

157kcal
Protein
13.2g
Fat
10g
Carbs
5.0g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 large egg whites

1 cup fresh spinach

1 cup sliced white mushrooms

1 tablespoon light milk

1 teaspoon olive oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the 4 whole eggs into a bowl and add the 2 egg whites. Whisk them together with 1 tablespoon of light milk until well combined.

  • 2

    Season the egg mixture with a pinch of salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced mushrooms to the skillet and sauté for about 2-3 minutes until they start to soften.

  • 5

    Add the fresh spinach to the skillet with the mushrooms and continue sautéing for another 1-2 minutes until the spinach wilts.

  • 6

    Reduce the heat to low and pour the egg mixture over the sautéed vegetables.

  • 7

    Gently stir the eggs continuously, scraping the curds from the bottom of the pan until the eggs are softly set and creamy.

  • 8

    Remove from heat promptly to avoid overcooking and serve immediately.

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

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

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Mushrooms

A comforting and protein-packed meal featuring creamy scrambled eggs enhanced with a mix of whole eggs and egg whites, gently folded with sautéed spinach and mushrooms. The rich flavors from a splash of light milk and a drizzle of olive oil marry beautifully with the fresh, earthy tastes of the greens, creating a balanced dish perfect for starting your day or enjoying a wholesome meal any time.

NUTRITION

157kcal
Protein
13.2g
Fat
10g
Carbs
5.0g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 large egg whites

1 cup fresh spinach

1 cup sliced white mushrooms

1 tablespoon light milk

1 teaspoon olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the 4 whole eggs into a bowl and add the 2 egg whites. Whisk them together with 1 tablespoon of light milk until well combined.

  • 2

    Season the egg mixture with a pinch of salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced mushrooms to the skillet and sauté for about 2-3 minutes until they start to soften.

  • 5

    Add the fresh spinach to the skillet with the mushrooms and continue sautéing for another 1-2 minutes until the spinach wilts.

  • 6

    Reduce the heat to low and pour the egg mixture over the sautéed vegetables.

  • 7

    Gently stir the eggs continuously, scraping the curds from the bottom of the pan until the eggs are softly set and creamy.

  • 8

    Remove from heat promptly to avoid overcooking and serve immediately.