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

Pan-scrambled eggs with earthy cremini mushrooms and wilted spinach, served hot and fluffy.

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NUTRITION

234kcal
Protein
12.7g
Fat
19.2g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

2 tablespoons Egg Whites

1 cup Sliced Cremini Mushrooms

1 cup Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced cremini 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 one minute until it just begins to wilt.

  • 4

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture over the sautéed vegetables.

  • 6

    Gently stir the eggs with a spatula until they are set but still moist and fluffy.

  • 7

    Season with a pinch of sea salt and black pepper to taste before serving immediately.

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

Pan-scrambled eggs with earthy cremini mushrooms and wilted spinach, served hot and fluffy.

NUTRITION

234kcal
Protein
12.7g
Fat
19.2g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

2 tablespoons Egg Whites

1 cup Sliced Cremini Mushrooms

1 cup Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced cremini 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 one minute until it just begins to wilt.

  • 4

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture over the sautéed vegetables.

  • 6

    Gently stir the eggs with a spatula until they are set but still moist and fluffy.

  • 7

    Season with a pinch of sea salt and black pepper to taste before serving immediately.