YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and egg whites scrambled with wilted spinach and tangy feta, finished with a dollop of Greek yogurt for a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup nonfat Greek yogurt
1.5 oz feta cheese
2 cups fresh baby spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until smooth and well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach.
Let the eggs sit for a few seconds, then gently stir with a spatula, lifting and folding the eggs to create soft curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Continue to fold the eggs for another 30 seconds until the cheese is slightly warmed and the eggs are cooked through.
Remove from heat and garnish with freshly chopped chives before serving.