YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Sautéed fresh spinach folded into fluffy eggs and tangy feta, creating a creamy and savory scramble served with toasted whole grain bread.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
2 cup fresh baby spinach
0.5 tbsp extra virgin olive oil
1 slice whole wheat bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.
Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet.
Continue to fold the eggs gently until they are just set and creamy, being careful not to overcook.
Toast the whole wheat bread and serve the scramble immediately on the side.