YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Sautéed fresh spinach folded into velvety eggs and tangy feta, creating a protein-packed scramble with a rich and creamy texture.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat plain Greek yogurt
1.5 oz feta cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.
Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted.
Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds to allow the bottom to set.
Using a heat-resistant spatula, gently push the eggs from the edges toward the center, creating soft, large curds.
When the eggs are mostly cooked but still look slightly wet, sprinkle the crumbled feta cheese evenly over the top.
Continue to fold the eggs for another 30 to 60 seconds until the cheese is warm and the eggs reach your desired consistency.
Remove from heat immediately and serve on a warm plate.