YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Fluffy eggs whisked with Greek yogurt and folded over wilted spinach and tangy feta, served on toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 cup fresh baby spinach
1 oz crumbled feta cheese
1 slice sprouted grain bread
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and aerated.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and let it sit for 30 seconds to begin setting.
Gently push the eggs across the pan with a spatula, creating large, soft curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Fold the eggs once more to incorporate the cheese and remove from heat immediately to prevent overcooking.
Toast the sprouted grain bread until golden and serve the creamy scramble immediately on top.