Creamy Oatmeal with Sautéed Spinach, Mushrooms, and Egg Whites

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

Creamy Oatmeal with Sautéed Spinach, Mushrooms, and Egg Whites

YOUR SOLIN GENERATED RECIPE

Creamy Oatmeal with Sautéed Spinach, Mushrooms, and Egg Whites

Steel-cut oats simmered with egg whites for a creamy texture, topped with earthy sautéed mushrooms and spinach for a savory, velvety finish.

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NUTRITION

603kcal
Protein
41.5g
Fat
19.6g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Old Fashioned Rolled Oats

1 cup Liquid Egg Whites

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1/4 cup diced Red Onion

1/2 cup halved Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Bring 1.5 cups of water to a boil in a small saucepan.

  • 2

    Add the rolled oats and reduce the heat to medium-low, simmering until most of the liquid is absorbed.

  • 3

    Slowly whisk in the liquid egg whites, stirring constantly for 2 to 3 minutes until the oats become thick, fluffy, and creamy.

  • 4

    While the oats cook, heat the olive oil in a separate non-stick skillet over medium heat.

  • 5

    Add the red onions and mushrooms to the skillet, sautéing until the mushrooms are browned and the onions are translucent.

  • 6

    Stir in the cherry tomatoes and baby spinach, cooking for an additional 1 to 2 minutes until the spinach is just wilted.

  • 7

    Spoon the creamy egg white oats into a bowl and top with the sautéed vegetable mixture.

  • 8

    Season with a pinch of sea salt and freshly cracked black pepper before serving.

Creamy Oatmeal with Sautéed Spinach, Mushrooms, and Egg Whites

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

Creamy Oatmeal with Sautéed Spinach, Mushrooms, and Egg Whites

YOUR SOLIN GENERATED RECIPE

Creamy Oatmeal with Sautéed Spinach, Mushrooms, and Egg Whites

Steel-cut oats simmered with egg whites for a creamy texture, topped with earthy sautéed mushrooms and spinach for a savory, velvety finish.

NUTRITION

603kcal
Protein
41.5g
Fat
19.6g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Old Fashioned Rolled Oats

1 cup Liquid Egg Whites

1 cup sliced Cremini Mushrooms

2 cups Baby Spinach

1/4 cup diced Red Onion

1/2 cup halved Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Bring 1.5 cups of water to a boil in a small saucepan.

  • 2

    Add the rolled oats and reduce the heat to medium-low, simmering until most of the liquid is absorbed.

  • 3

    Slowly whisk in the liquid egg whites, stirring constantly for 2 to 3 minutes until the oats become thick, fluffy, and creamy.

  • 4

    While the oats cook, heat the olive oil in a separate non-stick skillet over medium heat.

  • 5

    Add the red onions and mushrooms to the skillet, sautéing until the mushrooms are browned and the onions are translucent.

  • 6

    Stir in the cherry tomatoes and baby spinach, cooking for an additional 1 to 2 minutes until the spinach is just wilted.

  • 7

    Spoon the creamy egg white oats into a bowl and top with the sautéed vegetable mixture.

  • 8

    Season with a pinch of sea salt and freshly cracked black pepper before serving.