Egg White Spinach Scramble with Feta and 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 Feta and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Feta and Sautéed Mushrooms

Pan-scrambled egg whites with baby spinach and earthy mushrooms, topped with a sprinkle of tangy crumbled feta.

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NUTRITION

365kcal
Protein
31.9g
Fat
16.7g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1 ounce Feta Cheese

1 cup White Mushrooms

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for about one minute until just wilted.

  • 4

    Reduce the heat to medium and pour the liquid egg whites over the vegetables.

  • 5

    Gently scramble the egg whites with a spatula until they are fully set and fluffy.

  • 6

    Remove the skillet from the heat and fold in the crumbled feta cheese.

  • 7

    Serve the scramble immediately alongside a slice of toasted whole wheat bread.

Egg White Spinach Scramble with Feta and 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 Feta and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Feta and Sautéed Mushrooms

Pan-scrambled egg whites with baby spinach and earthy mushrooms, topped with a sprinkle of tangy crumbled feta.

NUTRITION

365kcal
Protein
31.9g
Fat
16.7g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1 ounce Feta Cheese

1 cup White Mushrooms

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for about one minute until just wilted.

  • 4

    Reduce the heat to medium and pour the liquid egg whites over the vegetables.

  • 5

    Gently scramble the egg whites with a spatula until they are fully set and fluffy.

  • 6

    Remove the skillet from the heat and fold in the crumbled feta cheese.

  • 7

    Serve the scramble immediately alongside a slice of toasted whole wheat bread.