YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Sautéed spinach and tangy feta are folded into fluffy scrambled eggs and finished with a dollop of Greek yogurt for a velvety, protein-packed meal.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
0.25 cup nonfat Greek yogurt
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
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 until just wilted, about 2 minutes.
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture over the spinach and cook, stirring frequently with a spatula to create soft curds.
When the eggs are nearly set, gently fold in the feta cheese and nonfat Greek yogurt until creamy and heated through.
Remove from heat and serve immediately alongside a toasted slice of sprouted grain bread.