Hearty Scrambled Eggs with Sautéed Mushrooms and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Sautéed Mushrooms and Zucchini

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Sautéed Mushrooms and Zucchini

Enjoy this light yet satisfying dish featuring scrambled eggs enriched with a sprinkle of cheddar, paired with savory sautéed mushrooms and fresh zucchini. The mix of tender vegetables and creamy eggs creates a comforting meal that's perfect any time of day.

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NUTRITION

478kcal
Protein
36.4g
Fat
32.8g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 tbsp shredded Cheddar Cheese

1 cup sliced White Mushrooms

1 medium Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Crack the eggs into a bowl and lightly whisk them until uniformly blended. Stir in the shredded cheddar cheese.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and cook for about 3-4 minutes until they begin to soften and release moisture.

  • 4

    Add the diced zucchini to the skillet and sauté for an additional 3-4 minutes until both vegetables are tender.

  • 5

    Pour the egg mixture over the sautéed vegetables. Allow the eggs to sit undisturbed for about 30 seconds, then gently stir and fold them as they begin to set.

  • 6

    Continue cooking until the eggs are softly scrambled and fully cooked through, taking care not to overcook for a creamy texture.

  • 7

    Remove from heat and serve immediately.

Hearty Scrambled Eggs with Sautéed Mushrooms and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Sautéed Mushrooms and Zucchini

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Sautéed Mushrooms and Zucchini

Enjoy this light yet satisfying dish featuring scrambled eggs enriched with a sprinkle of cheddar, paired with savory sautéed mushrooms and fresh zucchini. The mix of tender vegetables and creamy eggs creates a comforting meal that's perfect any time of day.

NUTRITION

478kcal
Protein
36.4g
Fat
32.8g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 tbsp shredded Cheddar Cheese

1 cup sliced White Mushrooms

1 medium Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Crack the eggs into a bowl and lightly whisk them until uniformly blended. Stir in the shredded cheddar cheese.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and cook for about 3-4 minutes until they begin to soften and release moisture.

  • 4

    Add the diced zucchini to the skillet and sauté for an additional 3-4 minutes until both vegetables are tender.

  • 5

    Pour the egg mixture over the sautéed vegetables. Allow the eggs to sit undisturbed for about 30 seconds, then gently stir and fold them as they begin to set.

  • 6

    Continue cooking until the eggs are softly scrambled and fully cooked through, taking care not to overcook for a creamy texture.

  • 7

    Remove from heat and serve immediately.