YOUR SOLIN GENERATED RECIPE
Creamy Feta Scrambled Eggs
Fluffy eggs whisked with egg whites and folded with tangy feta cheese, served over a bed of vibrant wilted spinach for a velvety morning meal.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1.5 oz feta cheese
2 cups baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan and set aside.
Pour the egg mixture into the same skillet, keeping the heat low to ensure a creamy, soft texture.
Let the eggs sit undisturbed for 30 seconds, then gently push them across the pan with a silicone spatula to form soft, large curds.
When the eggs are nearly set but still appear moist, sprinkle in the crumbled feta cheese, sea salt, and black pepper.
Fold the wilted spinach back into the egg mixture and remove the skillet from the heat immediately to prevent overcooking.
Garnish with fresh chopped chives and serve immediately while warm.