YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Fluffy eggs whisked with Greek yogurt and folded with wilted spinach and tangy feta cheese, served alongside a slice of toasted sprouted grain bread.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup nonfat plain Greek yogurt
1 oz feta cheese
2 cup fresh baby spinach
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and cook for 1-2 minutes until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the spinach.
Let the eggs set for 30 seconds, then gently fold with a spatula until soft, creamy curds form.
Stir in the crumbled feta cheese just before the eggs are fully set to maintain a moist and tender texture.
Toast the sprouted grain bread until golden and serve immediately alongside the warm scrambled eggs.