Egg White and Cheese Veggie Scramble with Walnuts

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

Egg White and Cheese Veggie Scramble with Walnuts

YOUR SOLIN GENERATED RECIPE

Egg White and Cheese Veggie Scramble with Walnuts

A fluffy egg white scramble sautéed with earthy mushrooms and baby spinach, finished with tangy crumbled feta and toasted walnuts.

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NUTRITION

412kcal
Protein
33g
Fat
27.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1.5 ounces Feta Cheese

0.75 ounces Walnuts

2 cups Baby Spinach

1 cup Sliced White Mushrooms

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 3 to 4 minutes until they release their moisture and turn golden brown.

  • 3

    Toss in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula to create soft curds.

  • 5

    Once the egg whites are nearly set, fold in the crumbled feta cheese until it begins to soften.

  • 6

    Transfer the scramble to a plate and top with the walnuts for a satisfying crunch.

Egg White and Cheese Veggie Scramble with Walnuts

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

Egg White and Cheese Veggie Scramble with Walnuts

YOUR SOLIN GENERATED RECIPE

Egg White and Cheese Veggie Scramble with Walnuts

A fluffy egg white scramble sautéed with earthy mushrooms and baby spinach, finished with tangy crumbled feta and toasted walnuts.

NUTRITION

412kcal
Protein
33g
Fat
27.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1.5 ounces Feta Cheese

0.75 ounces Walnuts

2 cups Baby Spinach

1 cup Sliced White Mushrooms

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 3 to 4 minutes until they release their moisture and turn golden brown.

  • 3

    Toss in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula to create soft curds.

  • 5

    Once the egg whites are nearly set, fold in the crumbled feta cheese until it begins to soften.

  • 6

    Transfer the scramble to a plate and top with the walnuts for a satisfying crunch.