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

A light and protein-packed breakfast featuring fluffy egg white scramble infused with fresh spinach and paired with perfectly sautéed mushrooms. A simple yet satisfying way to kickstart your day with clean ingredients and balanced macros.

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NUTRITION

180kcal
Protein
20g
Fat
9.2g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

2 teaspoons olive oil

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon olive oil.

  • 2

    Add sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften and turn golden.

  • 3

    Remove the mushrooms from the skillet and set aside.

  • 4

    In the same skillet, add the remaining teaspoon of olive oil and sprinkle in the fresh spinach, cooking until wilted, about 1 minute.

  • 5

    Pour in the egg whites over the spinach and gently scramble, cooking until the egg whites are set.

  • 6

    Return the sautéed mushrooms to the skillet, gently mixing them into the scramble.

  • 7

    Season with salt and black pepper to taste before serving.

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

A light and protein-packed breakfast featuring fluffy egg white scramble infused with fresh spinach and paired with perfectly sautéed mushrooms. A simple yet satisfying way to kickstart your day with clean ingredients and balanced macros.

NUTRITION

180kcal
Protein
20g
Fat
9.2g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

2 teaspoons olive oil

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon olive oil.

  • 2

    Add sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften and turn golden.

  • 3

    Remove the mushrooms from the skillet and set aside.

  • 4

    In the same skillet, add the remaining teaspoon of olive oil and sprinkle in the fresh spinach, cooking until wilted, about 1 minute.

  • 5

    Pour in the egg whites over the spinach and gently scramble, cooking until the egg whites are set.

  • 6

    Return the sautéed mushrooms to the skillet, gently mixing them into the scramble.

  • 7

    Season with salt and black pepper to taste before serving.