Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

A light yet satisfying scramble featuring farm-fresh egg whites tossed with vibrant spinach, earthy mushrooms, crisp bell peppers, and juicy tomatoes, finished with a drizzle of olive oil and topped with a few creamy avocado chunks for an extra dose of flavor.

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NUTRITION

242kcal
Protein
18.1g
Fat
15.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1/4 cup diced bell pepper (38g)

1/2 cup diced tomatoes (90g)

2 tsp extra virgin olive oil (10g)

1/4 medium avocado, diced (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms and diced bell pepper to the skillet and sauté for about 2-3 minutes until they begin to soften.

  • 3

    Stir in the spinach and tomatoes, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg whites and gently stir to combine with the veggies. Cook until the egg whites are fully set, about 3-4 minutes, stirring occasionally.

  • 5

    Remove the scramble from heat and gently fold in the diced avocado.

  • 6

    Serve warm and enjoy a nutrient-packed start to your day.

Egg White Veggie Scramble with Spinach and Mushrooms

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

Egg White Veggie Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Mushrooms

A light yet satisfying scramble featuring farm-fresh egg whites tossed with vibrant spinach, earthy mushrooms, crisp bell peppers, and juicy tomatoes, finished with a drizzle of olive oil and topped with a few creamy avocado chunks for an extra dose of flavor.

NUTRITION

242kcal
Protein
18.1g
Fat
15.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1/4 cup diced bell pepper (38g)

1/2 cup diced tomatoes (90g)

2 tsp extra virgin olive oil (10g)

1/4 medium avocado, diced (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms and diced bell pepper to the skillet and sauté for about 2-3 minutes until they begin to soften.

  • 3

    Stir in the spinach and tomatoes, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg whites and gently stir to combine with the veggies. Cook until the egg whites are fully set, about 3-4 minutes, stirring occasionally.

  • 5

    Remove the scramble from heat and gently fold in the diced avocado.

  • 6

    Serve warm and enjoy a nutrient-packed start to your day.