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

Lightly whisked egg whites scrambled with earthy mushrooms and fresh baby spinach, finished with a pinch of sea salt and cracked black pepper for a savory, tender bite.

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NUTRITION

183kcal
Protein
23.5g
Fat
7.7g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

180g Egg Whites (approx. 6 large)

1 cup sliced Cremini Mushrooms

2 cups fresh Baby Spinach

1.5 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they release their moisture and become golden brown.

  • 3

    Add the baby spinach to the skillet and toss with the mushrooms for 1 minute until just wilted.

  • 4

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

  • 5

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

  • 6

    Using a silicone spatula, gently fold the egg whites into the vegetables, stirring occasionally until the whites are fully set and fluffy.

  • 7

    Remove from heat immediately 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

Lightly whisked egg whites scrambled with earthy mushrooms and fresh baby spinach, finished with a pinch of sea salt and cracked black pepper for a savory, tender bite.

NUTRITION

183kcal
Protein
23.5g
Fat
7.7g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

180g Egg Whites (approx. 6 large)

1 cup sliced Cremini Mushrooms

2 cups fresh Baby Spinach

1.5 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they release their moisture and become golden brown.

  • 3

    Add the baby spinach to the skillet and toss with the mushrooms for 1 minute until just wilted.

  • 4

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

  • 5

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

  • 6

    Using a silicone spatula, gently fold the egg whites into the vegetables, stirring occasionally until the whites are fully set and fluffy.

  • 7

    Remove from heat immediately and serve warm.