YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach
Fluffy eggs whisked with Greek yogurt and folded over tender sautéed spinach, served with a slice of toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 tsp ghee
2 cups fresh baby spinach
0.5 oz crumbled feta cheese
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly aerated.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Pour the egg mixture directly over the spinach and let it sit undisturbed for about 30 seconds to allow the bottom to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft, creamy curds.
Continue cooking slowly until the eggs are mostly set but still look slightly moist, then sprinkle the crumbled feta cheese over the top.
Remove the skillet from the heat immediately to prevent overcooking and serve alongside a slice of toasted sprouted grain bread.