YOUR SOLIN GENERATED RECIPE
Beef and Spinach Scramble with Sautéed Mushrooms
Sautéed lean beef and eggs folded with fresh baby spinach and earthy mushrooms, finished with a savory, golden sear.
INGREDIENTS
3.2 oz Ground Beef (93% Lean)
2 Large Eggs
1 cup Baby Spinach
0.5 cup White Mushrooms
2 tsp Extra Virgin Olive Oil
2 tbsp Yellow Onion
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced yellow onion and sliced mushrooms to the pan, sautéing until the mushrooms are tender and the onions are translucent.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until it is fully browned and no pink remains.
Toss in the baby spinach and stir constantly until the leaves are just wilted.
In a small bowl, whisk the eggs together, then pour them into the skillet over the beef and vegetable mixture.
Reduce the heat to medium-low and gently fold the eggs into the mixture until they are just set and fluffy.
Remove from heat and season with a pinch of sea salt and freshly ground black pepper before serving.