YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Sautéed baby spinach and tangy feta cheese folded into soft-scrambled eggs, creating a velvety texture that is both light and satisfying.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1.5 oz feta cheese
2 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs and egg whites until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium-low 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.
Pour the whisked egg mixture into the skillet over the spinach, letting it sit undisturbed for about 30 seconds.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet.
Season with sea salt and black pepper, then continue folding gently until the eggs are just set but still moist.
Remove from heat immediately and serve warm.