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 morning scramble featuring fluffy egg whites combined with vibrant spinach and savory mushrooms, gently sautéed in a touch of olive oil for extra richness. This dish is both satisfying and energizing to kickstart the day.

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NUTRITION

170kcal
Protein
17.5g
Fat
9.5g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈132g)

1 cup fresh spinach leaves (≈30g)

1 cup sliced mushrooms (≈70g)

2 tsp olive oil (≈10g)

Salt & pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften and lightly brown.

  • 3

    Stir in the spinach leaves and cook for another 1-2 minutes until the spinach is wilted.

  • 4

    Pour in the egg whites and gently scramble with the vegetables. Continue cooking until the egg whites are fully set, about 3-4 minutes.

  • 5

    Season with salt and pepper to taste, and serve warm.

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 morning scramble featuring fluffy egg whites combined with vibrant spinach and savory mushrooms, gently sautéed in a touch of olive oil for extra richness. This dish is both satisfying and energizing to kickstart the day.

NUTRITION

170kcal
Protein
17.5g
Fat
9.5g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈132g)

1 cup fresh spinach leaves (≈30g)

1 cup sliced mushrooms (≈70g)

2 tsp olive oil (≈10g)

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften and lightly brown.

  • 3

    Stir in the spinach leaves and cook for another 1-2 minutes until the spinach is wilted.

  • 4

    Pour in the egg whites and gently scramble with the vegetables. Continue cooking until the egg whites are fully set, about 3-4 minutes.

  • 5

    Season with salt and pepper to taste, and serve warm.