Name: Egg White and Herb Scramble with Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Egg Whites; 0.5 ounce cooked Chicken Breast, finely diced; 1.5 cups sliced Cremini Mushrooms; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon fresh Chives, chopped; 1 tablespoon fresh Parsley, chopped; 0.5 cup fresh Raspberries

Egg White and Herb Scramble with Sautéed Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Egg White and Herb Scramble with Sautéed Mushrooms

Scrambled egg whites whisked with lean chicken and fresh garden herbs, served alongside savory mushrooms sautéed until earthy and tender.

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NUTRITION

Protein

19.5g

Fat

10.4g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

0.5 ounce cooked Chicken Breast, finely diced

1.5 cups sliced Cremini Mushrooms

2 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Chives, chopped

1 tablespoon fresh Parsley, chopped

0.5 cup fresh Raspberries

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PREPARATION

1
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté for five to seven minutes until they are browned and tender.
3
Remove the mushrooms from the skillet and set them aside on a plate.
4
In a small bowl, whisk the egg whites with the finely diced chicken, chopped chives, and parsley until slightly frothy.
5
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
6
Pour the egg white mixture into the pan and cook, stirring gently with a spatula, until the whites are just set and fluffy.
7
Plate the scrambled egg whites alongside the sautéed mushrooms and serve with a side of fresh raspberries.