Chicken Egg White Scramble with Spinach and Mushrooms

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

Chicken Egg White Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Mushrooms

Pan-seared chicken and fluffy egg whites scrambled with earthy mushrooms and wilted baby spinach, finished with creamy avocado.

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NUTRITION

457kcal
Protein
50.2g
Fat
23.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces cooked Chicken Breast, diced

0.5 cup liquid Egg Whites

2 cups fresh Baby Spinach

1 cup sliced White Mushrooms

0.5 medium Avocado, sliced

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are softened and lightly browned.

  • 3

    Stir in the diced cooked chicken and the baby spinach, cooking just until the spinach begins to wilt.

  • 4

    Lower the heat slightly and pour the egg whites over the mixture.

  • 5

    Using a silicone spatula, gently fold the eggs into the vegetables and chicken until the whites are fully cooked and opaque.

  • 6

    Season with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Slide the scramble onto a plate and top with the fresh avocado slices before serving.

Chicken Egg White Scramble with Spinach and Mushrooms

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

Chicken Egg White Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Mushrooms

Pan-seared chicken and fluffy egg whites scrambled with earthy mushrooms and wilted baby spinach, finished with creamy avocado.

NUTRITION

457kcal
Protein
50.2g
Fat
23.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces cooked Chicken Breast, diced

0.5 cup liquid Egg Whites

2 cups fresh Baby Spinach

1 cup sliced White Mushrooms

0.5 medium Avocado, sliced

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are softened and lightly browned.

  • 3

    Stir in the diced cooked chicken and the baby spinach, cooking just until the spinach begins to wilt.

  • 4

    Lower the heat slightly and pour the egg whites over the mixture.

  • 5

    Using a silicone spatula, gently fold the eggs into the vegetables and chicken until the whites are fully cooked and opaque.

  • 6

    Season with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Slide the scramble onto a plate and top with the fresh avocado slices before serving.