Fluffy Herb 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 Herb Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Sautéed Spinach and Mushrooms

Enjoy a light yet satisfying dish featuring a blend of whole eggs and egg whites for a fluffy scramble enriched with fresh herbs, paired with tender sautéed spinach and earthy mushrooms. This dish harmonizes vibrant flavors with a delicate texture, making it perfect for any meal of the day.

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NUTRITION

341kcal
Protein
34.5g
Fat
19.7g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

4 egg Whites (approx 120g)

1 cup Fresh Spinach (approx 30g)

1/2 cup Sliced Mushrooms (approx 35g)

1 teaspoon Olive Oil (approx 5g)

2 tablespoons Fresh Herbs (Parsley & Chives)

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until fully combined and slightly frothy.

  • 2

    Chop the fresh herbs (parsley and chives) and stir them into the egg mixture along with a pinch of salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 2 minutes until they start to soften.

  • 4

    Add the fresh spinach to the skillet with the mushrooms and cook for an additional minute until wilted.

  • 5

    Pour the egg mixture over the sautéed vegetables. Allow the eggs to set slightly before gently stirring. Continue to scramble over low-medium heat until the eggs are softly cooked and fluffy.

  • 6

    Remove from heat immediately to avoid overcooking, and serve warm.

Fluffy Herb 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 Herb Scrambled Eggs with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Sautéed Spinach and Mushrooms

Enjoy a light yet satisfying dish featuring a blend of whole eggs and egg whites for a fluffy scramble enriched with fresh herbs, paired with tender sautéed spinach and earthy mushrooms. This dish harmonizes vibrant flavors with a delicate texture, making it perfect for any meal of the day.

NUTRITION

341kcal
Protein
34.5g
Fat
19.7g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

4 egg Whites (approx 120g)

1 cup Fresh Spinach (approx 30g)

1/2 cup Sliced Mushrooms (approx 35g)

1 teaspoon Olive Oil (approx 5g)

2 tablespoons Fresh Herbs (Parsley & Chives)

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until fully combined and slightly frothy.

  • 2

    Chop the fresh herbs (parsley and chives) and stir them into the egg mixture along with a pinch of salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 2 minutes until they start to soften.

  • 4

    Add the fresh spinach to the skillet with the mushrooms and cook for an additional minute until wilted.

  • 5

    Pour the egg mixture over the sautéed vegetables. Allow the eggs to set slightly before gently stirring. Continue to scramble over low-medium heat until the eggs are softly cooked and fluffy.

  • 6

    Remove from heat immediately to avoid overcooking, and serve warm.