Egg 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 and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Sautéed Mushrooms

Enjoy a light yet satisfying morning scramble featuring farm-fresh eggs gently cooked with tender spinach and earthy mushrooms, all sautéed in olive oil for a hint of richness. This dish offers a delicate balance of flavors and a smooth creamy texture perfect for energizing your day.

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NUTRITION

339kcal
Protein
13.9g
Fat
29.7g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (about 100g total)

1 cup raw Spinach (30g)

1/2 cup sliced White Mushrooms (35g)

1.5 tbsp Extra Virgin Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Heat 1.5 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Toss in the raw spinach and cook until it wilts slightly, about 1-2 minutes. Season lightly with salt and pepper as desired.

  • 4

    In a bowl, crack the eggs and lightly whisk them with a pinch of salt and pepper.

  • 5

    Pour the eggs into the skillet with the vegetables and gently stir, allowing the eggs to form soft curds as they cook.

  • 6

    Continue to cook until the eggs are just set but still moist and fluffy, then remove the skillet from the heat.

  • 7

    Plate your scramble immediately and serve hot for a nourishing, balanced breakfast.

Egg 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 and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Sautéed Mushrooms

Enjoy a light yet satisfying morning scramble featuring farm-fresh eggs gently cooked with tender spinach and earthy mushrooms, all sautéed in olive oil for a hint of richness. This dish offers a delicate balance of flavors and a smooth creamy texture perfect for energizing your day.

NUTRITION

339kcal
Protein
13.9g
Fat
29.7g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (about 100g total)

1 cup raw Spinach (30g)

1/2 cup sliced White Mushrooms (35g)

1.5 tbsp Extra Virgin Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Heat 1.5 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Toss in the raw spinach and cook until it wilts slightly, about 1-2 minutes. Season lightly with salt and pepper as desired.

  • 4

    In a bowl, crack the eggs and lightly whisk them with a pinch of salt and pepper.

  • 5

    Pour the eggs into the skillet with the vegetables and gently stir, allowing the eggs to form soft curds as they cook.

  • 6

    Continue to cook until the eggs are just set but still moist and fluffy, then remove the skillet from the heat.

  • 7

    Plate your scramble immediately and serve hot for a nourishing, balanced breakfast.