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 scramble made with egg whites, fresh spinach, and savory mushrooms, all complemented by the creamy texture of avocado. This clean, low-carb dish provides a burst of flavor and energy, perfect for starting your day with a balanced protein boost.

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NUTRITION

276kcal
Protein
25.7g
Fat
15.6g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (≈198g)

1 cup baby spinach (30g)

3/4 cup sliced mushrooms (52g)

1 tsp olive oil (4.5g)

1/2 medium avocado (68g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Pour the egg whites into the skillet, allowing them to warm and begin to set.

  • 3

    Add the baby spinach and sliced mushrooms to the skillet. Gently stir to combine as the spinach wilts and mushrooms soften.

  • 4

    Continue to cook until the egg whites are fully set and the vegetables are tender, about 3-4 minutes.

  • 5

    Plate the scramble and top with the sliced half avocado for added creaminess and flavor.

  • 6

    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 scramble made with egg whites, fresh spinach, and savory mushrooms, all complemented by the creamy texture of avocado. This clean, low-carb dish provides a burst of flavor and energy, perfect for starting your day with a balanced protein boost.

NUTRITION

276kcal
Protein
25.7g
Fat
15.6g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (≈198g)

1 cup baby spinach (30g)

3/4 cup sliced mushrooms (52g)

1 tsp olive oil (4.5g)

1/2 medium avocado (68g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Pour the egg whites into the skillet, allowing them to warm and begin to set.

  • 3

    Add the baby spinach and sliced mushrooms to the skillet. Gently stir to combine as the spinach wilts and mushrooms soften.

  • 4

    Continue to cook until the egg whites are fully set and the vegetables are tender, about 3-4 minutes.

  • 5

    Plate the scramble and top with the sliced half avocado for added creaminess and flavor.

  • 6

    Season with salt and pepper to taste and serve immediately.