YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Whisked eggs and egg whites soft-scrambled with fresh baby spinach and creamy feta, served with a slice of toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 tbsp non-fat Greek yogurt
1 oz feta cheese
1 tsp extra virgin olive oil
2 cups fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then spread it evenly across the pan.
Pour the egg mixture over the spinach and let it sit undisturbed for about 30 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue to cook, folding the eggs over themselves slowly until they are mostly set but still look moist and creamy.
Sprinkle the crumbled feta cheese over the eggs and give it one final gentle fold to incorporate.
Toast the sprouted grain bread until golden and crisp.
Remove the scramble from the heat immediately and serve alongside the warm toast.