Egg White and Chicken Veggie Scramble with Spinach and Mushrooms

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

Egg White and Chicken Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach and Mushrooms

A protein-packed scramble of egg whites, lean chicken, and earthy mushrooms, served with creamy avocado and toasted sprouted grain bread.

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NUTRITION

410kcal
Protein
33.9g
Fat
18.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast

1/4 cup Liquid Egg Whites

2 cups Fresh Spinach

1 cup Sliced Mushrooms

1/2 Avocado

1 tsp Olive Oil

1 slice Sprouted Grain Bread

1/4 cup Diced Onion

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PREPARATION

  • 1

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

  • 2

    Add the diced onions and sliced mushrooms, sautéing until they are softened and lightly browned.

  • 3

    Stir in the fresh spinach and cook until just wilted.

  • 4

    Add the diced chicken breast to the pan to warm through.

  • 5

    Pour in the egg whites and scramble gently with a spatula until they are fully set and opaque.

  • 6

    Toast the sprouted grain bread until golden.

  • 7

    Serve the scramble immediately, topped with sliced avocado and accompanied by the toast.

Egg White and Chicken Veggie Scramble with Spinach and Mushrooms

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

Egg White and Chicken Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach and Mushrooms

A protein-packed scramble of egg whites, lean chicken, and earthy mushrooms, served with creamy avocado and toasted sprouted grain bread.

NUTRITION

410kcal
Protein
33.9g
Fat
18.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast

1/4 cup Liquid Egg Whites

2 cups Fresh Spinach

1 cup Sliced Mushrooms

1/2 Avocado

1 tsp Olive Oil

1 slice Sprouted Grain Bread

1/4 cup Diced Onion

PREPARATION

  • 1

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

  • 2

    Add the diced onions and sliced mushrooms, sautéing until they are softened and lightly browned.

  • 3

    Stir in the fresh spinach and cook until just wilted.

  • 4

    Add the diced chicken breast to the pan to warm through.

  • 5

    Pour in the egg whites and scramble gently with a spatula until they are fully set and opaque.

  • 6

    Toast the sprouted grain bread until golden.

  • 7

    Serve the scramble immediately, topped with sliced avocado and accompanied by the toast.