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

Fluffy egg whites scrambled with fresh spinach and mushrooms sautéed in a splash of white wine, finished with a pinch of sea salt and cracked black pepper.

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NUTRITION

193kcal
Protein
28.5g
Fat
5.2g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Egg Whites

1 cup Sliced White Button Mushrooms

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Dry White Wine

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.

  • 3

    Pour in the white wine to deglaze the pan, stirring constantly until the liquid has mostly evaporated.

  • 4

    Add the fresh spinach to the skillet and cook for about 30 seconds until it just begins to wilt.

  • 5

    Lower the heat to medium and pour in the egg whites, seasoning with a pinch of sea salt and black pepper.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

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

Fluffy egg whites scrambled with fresh spinach and mushrooms sautéed in a splash of white wine, finished with a pinch of sea salt and cracked black pepper.

NUTRITION

193kcal
Protein
28.5g
Fat
5.2g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Egg Whites

1 cup Sliced White Button Mushrooms

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Dry White Wine

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.

  • 3

    Pour in the white wine to deglaze the pan, stirring constantly until the liquid has mostly evaporated.

  • 4

    Add the fresh spinach to the skillet and cook for about 30 seconds until it just begins to wilt.

  • 5

    Lower the heat to medium and pour in the egg whites, seasoning with a pinch of sea salt and black pepper.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.