YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Gently scrambled eggs whisked with egg whites and folded with wilted spinach and tangy feta for a creamy, protein-packed breakfast that feels indulgent yet light.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
2 cups baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and season with sea salt and black pepper.
Use a spatula to gently push the eggs from the edges to the center, creating soft curds.
When the eggs are nearly set, sprinkle the crumbled feta cheese over the top and fold gently.
Remove from heat while the eggs still look slightly moist to ensure a creamy texture.