Lean Beef and Spinach Egg Scramble with Sautéed Mushrooms

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

Lean Beef and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Lean Beef and Spinach Egg Scramble with Sautéed Mushrooms

Pan-seared lean beef and earthy mushrooms scrambled with farm-fresh eggs and spinach, finished with creamy avocado for a satisfying, buttery texture.

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NUTRITION

408kcal
Protein
37.9g
Fat
24g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces 93% Lean Ground Beef

1 Large Egg

1/4 cup Liquid Egg Whites

1/2 cup Sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50 grams Sliced Avocado

30 grams Diced Red Onion

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and sliced mushrooms to the skillet and sauté for 3-4 minutes until the onions are translucent and mushrooms are lightly browned.

  • 3

    Add the lean ground beef to the pan, breaking it into small crumbles with a wooden spoon, and cook until no pink remains.

  • 4

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

  • 5

    In a small bowl, whisk together the whole egg and liquid egg whites until well combined.

  • 6

    Lower the heat to medium and pour the egg mixture over the beef and vegetables.

  • 7

    Gently fold the eggs into the mixture using a spatula until they are fully set and fluffy.

  • 8

    Remove from heat, season with a pinch of sea salt and black pepper, and serve topped with the fresh avocado slices.

Lean Beef and Spinach Egg Scramble with Sautéed Mushrooms

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

Lean Beef and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Lean Beef and Spinach Egg Scramble with Sautéed Mushrooms

Pan-seared lean beef and earthy mushrooms scrambled with farm-fresh eggs and spinach, finished with creamy avocado for a satisfying, buttery texture.

NUTRITION

408kcal
Protein
37.9g
Fat
24g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces 93% Lean Ground Beef

1 Large Egg

1/4 cup Liquid Egg Whites

1/2 cup Sliced White Button Mushrooms

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50 grams Sliced Avocado

30 grams Diced Red Onion

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and sliced mushrooms to the skillet and sauté for 3-4 minutes until the onions are translucent and mushrooms are lightly browned.

  • 3

    Add the lean ground beef to the pan, breaking it into small crumbles with a wooden spoon, and cook until no pink remains.

  • 4

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

  • 5

    In a small bowl, whisk together the whole egg and liquid egg whites until well combined.

  • 6

    Lower the heat to medium and pour the egg mixture over the beef and vegetables.

  • 7

    Gently fold the eggs into the mixture using a spatula until they are fully set and fluffy.

  • 8

    Remove from heat, season with a pinch of sea salt and black pepper, and serve topped with the fresh avocado slices.