Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Mushrooms

Enjoy a light and fluffy scramble featuring a blend of whole eggs and egg whites, perfectly paired with garlicky sautéed spinach and earthy mushrooms. This dish offers a balanced combination of protein and veggies, delivering a satisfying, nutrient-packed meal that’s both simple to make and delicious.

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NUTRITION

369kcal
Protein
32.9g
Fat
24.7g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Crack the 4 large eggs and add the 2 egg whites into a bowl. Whisk together until fully blended. Season lightly with a pinch of salt and a dash of pepper.

  • 2

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

  • 3

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

  • 4

    Add the fresh spinach and continue to sauté until it wilts, about 1-2 minutes.

  • 5

    Lower the heat and pour in the egg mixture. Allow it to sit for a few seconds before gently stirring and folding with a spatula to form soft curds.

  • 6

    Continue cooking until the eggs are just set, ensuring they remain fluffy and moist.

  • 7

    Remove from heat and serve immediately.

Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Mushrooms

Enjoy a light and fluffy scramble featuring a blend of whole eggs and egg whites, perfectly paired with garlicky sautéed spinach and earthy mushrooms. This dish offers a balanced combination of protein and veggies, delivering a satisfying, nutrient-packed meal that’s both simple to make and delicious.

NUTRITION

369kcal
Protein
32.9g
Fat
24.7g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Crack the 4 large eggs and add the 2 egg whites into a bowl. Whisk together until fully blended. Season lightly with a pinch of salt and a dash of pepper.

  • 2

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

  • 3

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

  • 4

    Add the fresh spinach and continue to sauté until it wilts, about 1-2 minutes.

  • 5

    Lower the heat and pour in the egg mixture. Allow it to sit for a few seconds before gently stirring and folding with a spatula to form soft curds.

  • 6

    Continue cooking until the eggs are just set, ensuring they remain fluffy and moist.

  • 7

    Remove from heat and serve immediately.