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-seared mushrooms and fresh spinach scrambled with fluffy egg whites, finished with a sprinkle of tangy feta cheese.

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NUTRITION

237kcal
Protein
24g
Fat
13.1g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

120g Sliced White Button Mushrooms

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Crumbled Feta Cheese

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they are golden brown and tender.

  • 3

    Add the baby spinach to the skillet and stir constantly until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper if desired.

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully cooked, opaque, and fluffy.

  • 6

    Remove from heat, plate the scramble, and top with the crumbled feta cheese for a savory finish.

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-seared mushrooms and fresh spinach scrambled with fluffy egg whites, finished with a sprinkle of tangy feta cheese.

NUTRITION

237kcal
Protein
24g
Fat
13.1g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

120g Sliced White Button Mushrooms

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Crumbled Feta Cheese

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they are golden brown and tender.

  • 3

    Add the baby spinach to the skillet and stir constantly until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper if desired.

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully cooked, opaque, and fluffy.

  • 6

    Remove from heat, plate the scramble, and top with the crumbled feta cheese for a savory finish.