Egg White and 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 and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

A light yet satisfying morning scramble featuring fluffy egg whites gently cooked with fresh spinach and earthy sautéed mushrooms in a rich olive oil infusion. This dish brings comfort without excess calories, perfect for a balanced, energizing start to your day.

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NUTRITION

324kcal
Protein
16.5g
Fat
27.5g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (36g)

2 tablespoons olive oil (28g)

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until wilted, approximately 1-2 minutes.

  • 4

    Pour in the egg whites, seasoning with a pinch of salt and black pepper.

  • 5

    Cook gently, stirring occasionally, until the egg whites are set but still soft and fluffy.

  • 6

    Remove from heat and serve immediately.

Egg White and 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 and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

A light yet satisfying morning scramble featuring fluffy egg whites gently cooked with fresh spinach and earthy sautéed mushrooms in a rich olive oil infusion. This dish brings comfort without excess calories, perfect for a balanced, energizing start to your day.

NUTRITION

324kcal
Protein
16.5g
Fat
27.5g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (36g)

2 tablespoons olive oil (28g)

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until wilted, approximately 1-2 minutes.

  • 4

    Pour in the egg whites, seasoning with a pinch of salt and black pepper.

  • 5

    Cook gently, stirring occasionally, until the egg whites are set but still soft and fluffy.

  • 6

    Remove from heat and serve immediately.