Egg White Spinach Scramble with Sautéed Mushrooms

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

Egg White Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

Pan-scrambled egg whites tossed with earthy mushrooms and fresh baby spinach, served with creamy avocado slices and a sprinkle of savory nutritional yeast.

Try 7 days free, then $12.99 / mo.

NUTRITION

283kcal
Protein
23.1g
Fat
17.9g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

70g Sliced White Mushrooms

60g Fresh Baby Spinach

1 tbsp Avocado Oil

2 tsp Nutritional Yeast

20g Sliced Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.

  • 3

    Add the baby spinach to the skillet and cook for about one minute until just wilted.

  • 4

    Pour the egg whites over the vegetables and scramble gently with a spatula until the eggs are fully set and opaque.

  • 5

    Stir in the nutritional yeast and season with a pinch of sea salt and black pepper.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Egg White Spinach Scramble with Sautéed Mushrooms

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

Egg White Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms

Pan-scrambled egg whites tossed with earthy mushrooms and fresh baby spinach, served with creamy avocado slices and a sprinkle of savory nutritional yeast.

NUTRITION

283kcal
Protein
23.1g
Fat
17.9g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

70g Sliced White Mushrooms

60g Fresh Baby Spinach

1 tbsp Avocado Oil

2 tsp Nutritional Yeast

20g Sliced Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.

  • 3

    Add the baby spinach to the skillet and cook for about one minute until just wilted.

  • 4

    Pour the egg whites over the vegetables and scramble gently with a spatula until the eggs are fully set and opaque.

  • 5

    Stir in the nutritional yeast and season with a pinch of sea salt and black pepper.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.