YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and egg whites softly scrambled with wilted baby spinach and tangy feta for a velvety, protein-packed breakfast that melts in your mouth.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain non-fat Greek yogurt
1 oz feta cheese
2 cups 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 large 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-low heat and add the extra virgin olive oil, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted and bright green.
Pour the egg mixture over the spinach and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs toward the center of the pan, creating soft folds and curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Fold the feta into the eggs for another 30 seconds until the cheese is warm and the eggs are fully cooked but still creamy.
Remove from heat immediately and serve warm.