Name: Mushroom Scrambled Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large egg; 5 large egg whites; 0.5 cup non-fat Greek yogurt; 1 cup cremini mushrooms; 2 slice sourdough bread; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Mushroom Scrambled Eggs with Sourdough Toast

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

YOUR SOLIN GENERATED RECIPE

Mushroom Scrambled Eggs with Sourdough Toast

Sautéed cremini mushrooms and tangy Greek yogurt folded into fluffy eggs, served over golden toasted sourdough for a protein-packed and satisfying start.

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NUTRITION

Protein

43.7g

Fat

11.6g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

1 large egg

5 large egg whites

0.5 cup non-fat Greek yogurt

1 cup cremini mushrooms

2 slice sourdough bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms and sauté until they are tender and browned.
3
In a bowl, whisk together the whole egg, egg whites, and Greek yogurt until smooth.
4
Pour the egg mixture into the skillet with the mushrooms.
5
Gently scramble the eggs using a spatula, moving them frequently until just set.
6
While the eggs cook, toast the sourdough bread until it is golden and crisp.
7
Season the eggs with sea salt and black pepper.
8
Top the toasted sourdough with the mushroom scramble and garnish with fresh chives.