Beef and Spinach Egg Scramble with Sautéed Mushrooms

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

Beef and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Beef and Spinach Egg Scramble with Sautéed Mushrooms

Pan-seared lean beef and earthy mushrooms scrambled with farm-fresh eggs and wilted spinach, finished with a touch of savory caramelized onions.

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NUTRITION

387kcal
Protein
29.6g
Fat
26.5g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces 95% Lean Ground Beef

2 Large Eggs

1/2 cup sliced White Mushrooms

1 cup Baby Spinach

1 tablespoon Avocado Oil

1/4 cup diced Yellow Onion

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PREPARATION

  • 1

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

  • 2

    Add the diced onions and sliced mushrooms to the pan and sauté for 4-5 minutes until the onions are translucent and mushrooms are lightly browned.

  • 3

    Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until no longer pink.

  • 4

    Stir in the baby spinach and cook for 1 minute until just wilted.

  • 5

    Lower the heat to medium and pour the whisked eggs into the pan.

  • 6

    Gently fold the eggs into the beef and vegetable mixture, cooking until the eggs are set but still tender.

  • 7

    Season with a pinch of sea salt and black pepper before serving hot.

Beef and Spinach Egg Scramble with Sautéed Mushrooms

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

Beef and Spinach Egg Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Beef and Spinach Egg Scramble with Sautéed Mushrooms

Pan-seared lean beef and earthy mushrooms scrambled with farm-fresh eggs and wilted spinach, finished with a touch of savory caramelized onions.

NUTRITION

387kcal
Protein
29.6g
Fat
26.5g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces 95% Lean Ground Beef

2 Large Eggs

1/2 cup sliced White Mushrooms

1 cup Baby Spinach

1 tablespoon Avocado Oil

1/4 cup diced Yellow Onion

PREPARATION

  • 1

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

  • 2

    Add the diced onions and sliced mushrooms to the pan and sauté for 4-5 minutes until the onions are translucent and mushrooms are lightly browned.

  • 3

    Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until no longer pink.

  • 4

    Stir in the baby spinach and cook for 1 minute until just wilted.

  • 5

    Lower the heat to medium and pour the whisked eggs into the pan.

  • 6

    Gently fold the eggs into the beef and vegetable mixture, cooking until the eggs are set but still tender.

  • 7

    Season with a pinch of sea salt and black pepper before serving hot.