Egg and Spinach Scramble with Sautéed Mushrooms and Avocado

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

Egg and Spinach Scramble with Sautéed Mushrooms and Avocado

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Sautéed Mushrooms and Avocado

Fluffy eggs scrambled with earthy mushrooms and fresh baby spinach, finished with a topping of buttery sliced avocado.

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NUTRITION

401kcal
Protein
36.7g
Fat
24.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Egg Whites

1 cup White Mushrooms, sliced

2 cups Baby Spinach

1/4 Avocado, sliced

1 tsp 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

    Toss in the baby spinach and cook just until the leaves have wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are fluffy and just set.

  • 7

    Transfer the scramble to a plate and top with the fresh sliced avocado.

Egg and Spinach Scramble with Sautéed Mushrooms and Avocado

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

Egg and Spinach Scramble with Sautéed Mushrooms and Avocado

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Sautéed Mushrooms and Avocado

Fluffy eggs scrambled with earthy mushrooms and fresh baby spinach, finished with a topping of buttery sliced avocado.

NUTRITION

401kcal
Protein
36.7g
Fat
24.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Egg Whites

1 cup White Mushrooms, sliced

2 cups Baby Spinach

1/4 Avocado, sliced

1 tsp 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

    Toss in the baby spinach and cook just until the leaves have wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are fluffy and just set.

  • 7

    Transfer the scramble to a plate and top with the fresh sliced avocado.