Scrambled Eggs with Sautéed Mushrooms and Roasted Potatoes

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

Scrambled Eggs with Sautéed Mushrooms and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Mushrooms and Roasted Potatoes

Soft scrambled eggs paired with earthy sautéed mushrooms and golden roasted potatoes, finished with a sprinkle of fresh chives for a fragrant touch.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
24.7g
Fat
21.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

150g Red Potatoes

100g Cremini Mushrooms

1.5 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into 1/2-inch cubes and toss them with 1 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crisp.

  • 4

    While potatoes roast, thinly slice the mushrooms and sauté them in a non-stick skillet with the remaining 1/2 teaspoon of olive oil over medium heat until browned.

  • 5

    Whisk the eggs in a small bowl with a splash of water and a pinch of black pepper.

  • 6

    Reduce the skillet heat to medium-low, pour the eggs over the mushrooms, and stir gently with a spatula until the eggs are just set and creamy.

  • 7

    Plate the mushroom scramble alongside the roasted potatoes and garnish with fresh chives.

Scrambled Eggs with Sautéed Mushrooms and Roasted Potatoes

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

Scrambled Eggs with Sautéed Mushrooms and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Mushrooms and Roasted Potatoes

Soft scrambled eggs paired with earthy sautéed mushrooms and golden roasted potatoes, finished with a sprinkle of fresh chives for a fragrant touch.

NUTRITION

403kcal
Protein
24.7g
Fat
21.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

150g Red Potatoes

100g Cremini Mushrooms

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into 1/2-inch cubes and toss them with 1 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crisp.

  • 4

    While potatoes roast, thinly slice the mushrooms and sauté them in a non-stick skillet with the remaining 1/2 teaspoon of olive oil over medium heat until browned.

  • 5

    Whisk the eggs in a small bowl with a splash of water and a pinch of black pepper.

  • 6

    Reduce the skillet heat to medium-low, pour the eggs over the mushrooms, and stir gently with a spatula until the eggs are just set and creamy.

  • 7

    Plate the mushroom scramble alongside the roasted potatoes and garnish with fresh chives.