YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Fluffy eggs scrambled with wilted spinach and tangy feta, finished with a dollop of Greek yogurt for a velvety texture and served with toasted sprouted bread.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Heat the extra virgin olive oil in a large non-stick skillet over medium 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 and immediately reduce the heat to medium-low.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and gently fold it in.
Remove the skillet from the heat to prevent overcooking and serve the scramble immediately alongside a slice of toasted sprouted grain bread.