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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble mingled with fresh spinach and tender sautéed mushrooms, finished with a drizzle of olive oil and a topping of creamy avocado for a perfect start to your day.

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NUTRITION

286kcal
Protein
13.6g
Fat
23.4g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g)

1/2 cup sliced mushrooms (~35g)

1 cup raw spinach (~30g)

4 teaspoons olive oil

1/4 avocado

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 2 teaspoons of olive oil to the skillet and sauté the sliced mushrooms until they are tender and lightly browned, about 3-4 minutes.

  • 3

    Add the raw spinach to the skillet with the mushrooms and cook until wilted, about 1-2 minutes.

  • 4

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

  • 5

    Pour the egg whites into the skillet with the sautéed vegetables and gently scramble until the eggs are set, about 2-3 minutes, adding the remaining 2 teaspoons of olive oil during the process if needed for moisture.

  • 6

    Plate the scramble and top with diced avocado.

  • 7

    Season with salt and pepper to taste, 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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble mingled with fresh spinach and tender sautéed mushrooms, finished with a drizzle of olive oil and a topping of creamy avocado for a perfect start to your day.

NUTRITION

286kcal
Protein
13.6g
Fat
23.4g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g)

1/2 cup sliced mushrooms (~35g)

1 cup raw spinach (~30g)

4 teaspoons olive oil

1/4 avocado

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 2 teaspoons of olive oil to the skillet and sauté the sliced mushrooms until they are tender and lightly browned, about 3-4 minutes.

  • 3

    Add the raw spinach to the skillet with the mushrooms and cook until wilted, about 1-2 minutes.

  • 4

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

  • 5

    Pour the egg whites into the skillet with the sautéed vegetables and gently scramble until the eggs are set, about 2-3 minutes, adding the remaining 2 teaspoons of olive oil during the process if needed for moisture.

  • 6

    Plate the scramble and top with diced avocado.

  • 7

    Season with salt and pepper to taste, and serve immediately.