Name: Mushroom Scrambled Eggs with Feta Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large egg; 5 large egg whites; 1.5 cup cremini mushrooms; 1.5 oz feta cheese; 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 Feta Sourdough

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 Feta Sourdough

Fluffy eggs scrambled with earthy sautéed mushrooms and creamy feta cheese, served over toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

39.1g

Fat

21.0g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

1 large egg

5 large egg whites

1.5 cup cremini mushrooms

1.5 oz feta cheese

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
Clean and thinly slice the cremini mushrooms.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
3
Add the mushrooms to the skillet and sauté for 5-7 minutes until they have released their moisture and turned deep golden brown.
4
In a small bowl, whisk together the whole egg, egg whites, sea salt, and black pepper until well combined.
5
Reduce the skillet heat to medium-low and pour the egg mixture over the sautéed mushrooms.
6
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, large curds.
7
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.
8
Toast the sourdough bread slices until golden and crisp.
9
Divide the mushroom and feta scramble between the two slices of toast and garnish with freshly chopped chives.