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

Sautéed mushrooms and fresh baby spinach scrambled into fluffy egg whites, finished with a sprinkle of savory green onions.

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NUTRITION

195kcal
Protein
28g
Fat
6.4g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

1 cup sliced White Mushrooms

2 cups Baby Spinach

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon chopped Green Onions

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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 until they are golden brown and tender.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Pour the liquid egg whites into the skillet over the vegetables.

  • 5

    Gently stir the mixture with a spatula, cooking until the egg whites are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper, then garnish with fresh green onions 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

Sautéed mushrooms and fresh baby spinach scrambled into fluffy egg whites, finished with a sprinkle of savory green onions.

NUTRITION

195kcal
Protein
28g
Fat
6.4g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

1 cup sliced White Mushrooms

2 cups Baby Spinach

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon chopped Green Onions

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 until they are golden brown and tender.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Pour the liquid egg whites into the skillet over the vegetables.

  • 5

    Gently stir the mixture with a spatula, cooking until the egg whites are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper, then garnish with fresh green onions before serving.