YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and egg whites scrambled with wilted spinach and tangy feta, creating a velvety texture served alongside toasted sprouted grain bread.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1.5 oz feta cheese
2 cup fresh baby spinach
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and aerated.
Place a non-stick skillet over medium-low heat and add the extra virgin olive oil.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Pour the egg mixture into the skillet over the spinach, allowing it to sit for 30 seconds before gently folding with a silicone spatula to create soft, creamy curds.
When the eggs are mostly set but still slightly moist, sprinkle the crumbled feta cheese over the top and fold once more to incorporate.
Toast the sprouted grain bread until crisp and serve the scramble immediately while hot.