Name: Mushroom and Feta Scramble with Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large egg; 8 large egg whites; 1 cup cremini mushrooms; 1 oz feta cheese; 1 slice sourdough bread; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

Mushroom and Feta Scramble with Sourdough

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

YOUR SOLIN GENERATED RECIPE

Mushroom and Feta Scramble with Sourdough

Pan-seared mushrooms and fluffy scrambled eggs topped with tangy feta cheese, served on toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

43.7g

Fat

17.2g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

1 large egg

8 large egg whites

1 cup cremini mushrooms

1 oz feta cheese

1 slice sourdough bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Clean and slice the mushrooms.
2
Whisk the whole egg and egg whites together in a bowl with sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium heat and sauté the mushrooms until they are golden brown and tender.
4
Pour the egg mixture into the skillet, reducing the heat slightly and stirring gently with a spatula until soft curds form.
5
Toast the sourdough bread until it reaches a golden, crisp texture.
6
Fold the crumbled feta cheese into the eggs just before they are fully set to allow for slight melting.
7
Serve the scramble over the toasted sourdough and garnish with freshly chopped chives.