YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Fluffy eggs whisked with Greek yogurt and sautéed spinach, then finished with tangy crumbled feta for a creamy and satisfying bite.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
2 cups baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh dill
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and the yogurt is fully incorporated.
Place a non-stick skillet over medium heat and add the extra virgin olive oil.
Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently move the eggs from the outer edges toward the center, allowing the uncooked portion to flow underneath.
Continue cooking slowly until the eggs are mostly set but still look slightly moist and glossy.
Sprinkle the crumbled feta cheese and fresh dill over the eggs and gently fold them in.
Remove from the heat immediately to prevent overcooking and serve on a warm plate.