Egg and Spinach Scramble with Creamy Mushrooms

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

Egg and Spinach Scramble with Creamy Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Creamy Mushrooms

Soft scrambled eggs and egg whites tossed with sautéed mushrooms and baby spinach, finished with a touch of grass-fed butter and cream for a velvety texture.

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NUTRITION

386kcal
Protein
30.3g
Fat
27g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

1 cup Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Heavy Cream

1 tablespoon Unsalted Butter

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PREPARATION

  • 1

    Melt the unsalted butter in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Add the fresh baby spinach to the skillet and cook just until the leaves have wilted.

  • 4

    In a separate bowl, whisk together the whole eggs, egg whites, and heavy cream until the mixture is uniform.

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula, cooking until they are softly set and creamy.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and black pepper to taste.

Egg and Spinach Scramble with Creamy Mushrooms

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

Egg and Spinach Scramble with Creamy Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Creamy Mushrooms

Soft scrambled eggs and egg whites tossed with sautéed mushrooms and baby spinach, finished with a touch of grass-fed butter and cream for a velvety texture.

NUTRITION

386kcal
Protein
30.3g
Fat
27g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

1 cup Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Heavy Cream

1 tablespoon Unsalted Butter

PREPARATION

  • 1

    Melt the unsalted butter in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Add the fresh baby spinach to the skillet and cook just until the leaves have wilted.

  • 4

    In a separate bowl, whisk together the whole eggs, egg whites, and heavy cream until the mixture is uniform.

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula, cooking until they are softly set and creamy.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and black pepper to taste.