YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Whisked eggs and whites scrambled with wilted baby spinach and tangy feta, finished with a dollop of Greek yogurt for a velvety texture.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup plain non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp extra virgin olive oil
2 cups fresh baby spinach
1 oz feta cheese
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted.
Pour the egg and yogurt mixture into the skillet over the spinach.
Let the eggs sit undisturbed for approximately 30 seconds until the bottom and edges begin to set.
Using a silicone spatula, gently push the cooked eggs from the edges toward the center to create soft, fluffy curds.
When the eggs are mostly cooked but still appear slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Continue to fold the eggs gently for another 30 seconds until the cheese is warmed and the eggs reach your desired level of doneness.
Remove the skillet from the heat immediately and serve the scramble warm.