Egg White Spinach Scramble with Sautéed Mushrooms

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

Egg White Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

Pan-scrambled egg whites tossed with earthy cremini mushrooms and fresh baby spinach, finished with a sprinkle of nutritional yeast for a savory, toasted flavor.

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NUTRITION

261kcal
Protein
23.7g
Fat
14.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1 cup sliced Cremini Mushrooms

2 cups fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/4 cup diced Red Bell Pepper

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced red bell peppers to the pan, sautéing for 4-5 minutes until the mushrooms are golden and tender.

  • 3

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula to scramble.

  • 5

    Continue cooking until the egg whites are fully set and opaque, about 2-3 minutes.

  • 6

    Remove from heat and sprinkle with nutritional yeast and a pinch of sea salt and cracked pepper before serving.

Egg White Spinach Scramble with Sautéed Mushrooms

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

Egg White Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

Pan-scrambled egg whites tossed with earthy cremini mushrooms and fresh baby spinach, finished with a sprinkle of nutritional yeast for a savory, toasted flavor.

NUTRITION

261kcal
Protein
23.7g
Fat
14.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1 cup sliced Cremini Mushrooms

2 cups fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/4 cup diced Red Bell Pepper

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced red bell peppers to the pan, sautéing for 4-5 minutes until the mushrooms are golden and tender.

  • 3

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula to scramble.

  • 5

    Continue cooking until the egg whites are fully set and opaque, about 2-3 minutes.

  • 6

    Remove from heat and sprinkle with nutritional yeast and a pinch of sea salt and cracked pepper before serving.