Spinach, Mushroom & Egg White Power Bowl
Egg whites with sautéed mushrooms, spinach and goat cheese over roasted potatoes.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Egg whites are mild on their own, so this bowl leans on browned mushrooms, garlic and tangy goat cheese for flavor. Roasted potatoes make it filling.
Why this recipe works
Browning the mushrooms first adds savory depth that egg whites lack. Goat cheese adds richness.
Ingredient notes
Carton egg whites are pasteurized and convenient.
Common mistakes
- Overcooking the whites until rubbery.
- Crowding the mushrooms.
What to serve with it
Hot sauce or salsa.
Meal prep
Reheats reasonably for 3 days.
More bowls like this
Cooking tips
Don't salt the mushrooms until they've browned. Cook the whites gently.
Swaps and variations
Use whole eggs. Use feta.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Spinach, Mushroom & Egg White Power Bowl
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; nonstick skillet
Method
-
Heat the oven to 425°F (220°C). Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt and roast 25 to 30 minutes until crisp.
-
Heat the remaining oil in a nonstick skillet over medium-high heat. Cook the mushrooms 6 minutes until browned, add the garlic for 30 seconds, then the spinach until wilted.
-
Lower the heat to medium-low. Pour in the egg whites with the remaining salt and pepper and cook, stirring gently, 3 to 4 minutes until fully set.
-
Divide the potatoes among 4 bowls and top with the egg white mixture and goat cheese.
Questions
How much protein?
About 22 grams per bowl (an estimate).
Can I use frozen spinach?
Yes, thawed and squeezed dry.
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