Name: Egg White Scramble with Spinach, Mushrooms, and Grilled Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Liquid Egg Whites; 1.5 ounces Grilled Chicken Breast, diced; 2 cups Baby Spinach; 1 cup White Mushrooms, sliced; 0.5 cup Red Bell Pepper, diced; 1 teaspoon Extra Virgin Olive Oil; 0.25 medium Avocado, sliced; 1 slice Sprouted Grain Bread, toasted

Egg White Scramble with Spinach, Mushrooms, and Grilled Chicken

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Mushrooms, and Grilled Chicken

Sautéed egg whites tossed with grilled chicken, earthy mushrooms, and fresh spinach, served alongside a slice of sprouted grain toast and buttery avocado.

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NUTRITION

Protein

42.7g

Fat

13.8g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1.5 ounces Grilled Chicken Breast, diced

2 cups Baby Spinach

1 cup White Mushrooms, sliced

0.5 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

0.25 medium Avocado, sliced

1 slice Sprouted Grain Bread, toasted

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms and diced bell peppers to the pan and sauté until the vegetables are tender and the mushrooms have released their moisture.
3
Stir in the diced grilled chicken and baby spinach, cooking just until the spinach begins to wilt.
4
Pour the liquid egg whites into the skillet and cook, stirring gently with a spatula, until the egg whites are firm and fully set.
5
Season with a pinch of sea pepper and herbs if desired.
6
Serve the scramble immediately with a side of toasted sprouted grain bread and fresh avocado slices.