Mushroom and Egg White Scramble

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

Mushroom and Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Mushroom and Egg White Scramble

Sautéed earthy cremini mushrooms and wilted spinach folded into fluffy egg whites, served with a piece of toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

529kcal
Protein
58.4g
Fat
21.3g
Carbs
28.0g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1.5 cup liquid egg whites

2 cup cremini mushrooms

1 tbsp avocado oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 cup baby spinach

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PREPARATION

  • 1

    Clean the cremini mushrooms and slice them thinly.

  • 2

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

  • 3

    Add the mushrooms to the pan and sauté for 5-7 minutes until they are golden brown and tender.

  • 4

    Toss in the baby spinach and cook just until it begins to wilt.

  • 5

    In a medium bowl, whisk together the whole egg, liquid egg whites, sea salt, and black pepper.

  • 6

    Reduce the skillet heat to medium-low and pour in the egg mixture.

  • 7

    Use a spatula to gently move the eggs across the pan, creating soft curds until they are just set.

  • 8

    Toast the slice of sprouted grain bread until golden.

  • 9

    Transfer the scramble to a plate, garnish with fresh chives, and serve immediately with the toast.

Mushroom and Egg White Scramble

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

Mushroom and Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Mushroom and Egg White Scramble

Sautéed earthy cremini mushrooms and wilted spinach folded into fluffy egg whites, served with a piece of toasted sprouted grain bread for a satisfying crunch.

NUTRITION

529kcal
Protein
58.4g
Fat
21.3g
Carbs
28.0g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1.5 cup liquid egg whites

2 cup cremini mushrooms

1 tbsp avocado oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 cup baby spinach

PREPARATION

  • 1

    Clean the cremini mushrooms and slice them thinly.

  • 2

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

  • 3

    Add the mushrooms to the pan and sauté for 5-7 minutes until they are golden brown and tender.

  • 4

    Toss in the baby spinach and cook just until it begins to wilt.

  • 5

    In a medium bowl, whisk together the whole egg, liquid egg whites, sea salt, and black pepper.

  • 6

    Reduce the skillet heat to medium-low and pour in the egg mixture.

  • 7

    Use a spatula to gently move the eggs across the pan, creating soft curds until they are just set.

  • 8

    Toast the slice of sprouted grain bread until golden.

  • 9

    Transfer the scramble to a plate, garnish with fresh chives, and serve immediately with the toast.