Egg White and 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 and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

Fluffy egg whites scrambled with earthy mushrooms and fresh spinach, finished with a drizzle of extra virgin olive oil for a silky, savory finish.

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NUTRITION

316kcal
Protein
13.8g
Fat
27.6g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

90g Liquid Egg Whites

100g White Button Mushrooms, sliced

30g Fresh Baby Spinach

2 tbsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Place a non-stick skillet over medium-high heat and add the extra virgin olive oil.

  • 2

    Add the sliced mushrooms to the pan and sauté for 5-6 minutes until they are golden brown and have released their moisture.

  • 3

    Toss in the fresh baby spinach and stir for about 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour the liquid egg whites over the vegetables.

  • 5

    Using a spatula, gently move the eggs across the pan until they are fully set and fluffy.

  • 6

    Season with sea salt and black pepper before serving immediately.

Egg White and 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 and Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms

Fluffy egg whites scrambled with earthy mushrooms and fresh spinach, finished with a drizzle of extra virgin olive oil for a silky, savory finish.

NUTRITION

316kcal
Protein
13.8g
Fat
27.6g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

90g Liquid Egg Whites

100g White Button Mushrooms, sliced

30g Fresh Baby Spinach

2 tbsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Place a non-stick skillet over medium-high heat and add the extra virgin olive oil.

  • 2

    Add the sliced mushrooms to the pan and sauté for 5-6 minutes until they are golden brown and have released their moisture.

  • 3

    Toss in the fresh baby spinach and stir for about 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour the liquid egg whites over the vegetables.

  • 5

    Using a spatula, gently move the eggs across the pan until they are fully set and fluffy.

  • 6

    Season with sea salt and black pepper before serving immediately.