YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Sautéed spinach and fluffy eggs are whisked with Greek yogurt and folded with tangy feta for a silky, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain Greek yogurt
1.5 oz feta cheese
2 cup fresh spinach
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, 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 melt the ghee, swirling the pan to ensure the bottom is evenly coated.
Add the fresh spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted and remain a vibrant green.
Pour the egg mixture into the skillet over the spinach, allowing it to sit undisturbed for about 30 seconds to begin setting.
Use a silicone spatula to gently push the eggs from the outer edges toward the center, creating large and tender soft curds.
When the eggs are nearly set but still appear slightly moist, sprinkle the crumbled feta cheese over the top and fold it in gently.
Remove the skillet from the heat immediately to prevent overcooking and garnish with the fresh chopped chives before serving hot.