Spinach Egg White Scramble with Sautéed Mushrooms

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

Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Spinach Egg White Scramble with Sautéed Mushrooms

Fluffy egg whites scrambled with fresh spinach and earthy mushrooms, served with sprouted grain toast and buttery avocado.

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NUTRITION

332kcal
Protein
22.7g
Fat
16.6g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup liquid egg whites

1 cup sliced white mushrooms

2 cups fresh baby spinach

1 slice sprouted grain bread

1/2 medium avocado

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Heat the olive oil 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 spinach to the skillet and cook for about 1 minute until the leaves are wilted.

  • 4

    Pour the egg whites over the vegetables and scramble gently with a spatula until the eggs are fully set.

  • 5

    Toast the sprouted grain bread until it is crisp and golden.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the warm egg white scramble.

Spinach Egg White Scramble with Sautéed Mushrooms

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

Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Spinach Egg White Scramble with Sautéed Mushrooms

Fluffy egg whites scrambled with fresh spinach and earthy mushrooms, served with sprouted grain toast and buttery avocado.

NUTRITION

332kcal
Protein
22.7g
Fat
16.6g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup liquid egg whites

1 cup sliced white mushrooms

2 cups fresh baby spinach

1 slice sprouted grain bread

1/2 medium avocado

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Heat the olive oil 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 spinach to the skillet and cook for about 1 minute until the leaves are wilted.

  • 4

    Pour the egg whites over the vegetables and scramble gently with a spatula until the eggs are fully set.

  • 5

    Toast the sprouted grain bread until it is crisp and golden.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the warm egg white scramble.