YOUR SOLIN GENERATED RECIPE
Zesty Scrambled Eggs with Tender Spinach
Fluffy eggs whisked with creamy Greek yogurt and sautéed with vibrant spinach, served alongside toasted sprouted grain bread for a satisfying, nutrient-dense meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
1 cup fresh baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
0.5 tsp lemon zest
PREPARATION
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, and plain Greek yogurt until the mixture is smooth and uniform in color.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat until shimmering.
Add the fresh baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted and bright green.
Pour the egg and yogurt mixture into the skillet over the spinach.
Season the eggs with the sea salt, black pepper, and red pepper flakes.
Using a silicone spatula, gently stir the eggs, pushing the cooked portions from the edges toward the center to create soft, creamy curds.
When the eggs are nearly set but still slightly moist, fold in the crumbled feta cheese and fresh lemon zest.
Continue cooking for another 30 seconds until the cheese is warm and the eggs are fully cooked through.
Toast the sprouted grain bread until golden and crisp.
Transfer the zesty eggs to a plate and serve immediately with the warm sprouted toast.