YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and Greek yogurt scrambled with fresh baby spinach and tangy feta cheese for a velvety and protein-packed start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.33 cup nonfat Greek yogurt
1 oz feta cheese
2 cups baby spinach
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Place a large non-stick skillet over medium heat and add the ghee, swirling to coat the bottom of the pan as it melts.
Add the baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted and bright green.
Reduce the heat to medium-low and pour the egg mixture over the spinach, allowing it to sit for 30 seconds to begin setting.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and fold gently to incorporate before serving.