YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Pan-scrambled eggs and egg whites folded with tender baby spinach and savory chicken, topped with tangy crumbled feta for a velvety finish.
INGREDIENTS
2 large eggs
0.25 cup liquid egg whites
3 oz cooked chicken breast
1 oz feta cheese
2 cup fresh baby spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh baby spinach and diced cooked chicken breast to the skillet, sautéing until the spinach is wilted and the chicken is warmed through.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform.
Pour the egg mixture into the skillet over the spinach and chicken.
Use a spatula to gently push the eggs from the edges toward the center, cooking slowly until the eggs are set but still moist.
Sprinkle the crumbled feta cheese over the top and fold gently to incorporate before removing from the heat to serve.