Name: Egg White Spinach Scramble with Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Liquid Egg Whites; 100g Sliced White Button Mushrooms; 60g Fresh Baby Spinach; 1.5 tsp Extra Virgin Olive Oil; 30g Chopped Yellow Onion; 14g Crumbled Soft Goat Cheese

Nutrition

Per serving

225 calories

Protein: 24g; 42% of calories
Carbs: 10g; 16% of calories
Fat: 11g; 42% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the chopped yellow onion and sliced mushrooms to the pan, sautéing for 5-6 minutes until the mushrooms are browned and tender.
Toss in the baby spinach and cook for 1 minute until just wilted.
Lower the heat slightly and pour in the liquid egg whites, seasoning with a pinch of sea salt and cracked black pepper.
Gently fold the egg whites with a spatula until they are fully set and opaque.
Transfer the scramble to a plate and top with the crumbled goat cheese while still warm.

Nutrition

Ingredients

Instructions

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