YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and Greek yogurt scrambled with vibrant baby spinach and tangy feta for a velvety, protein-rich meal.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain Greek yogurt
1.5 oz feta cheese
2 cup baby spinach
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs, egg whites, plain Greek yogurt, sea salt, and black pepper until the mixture is smooth and well combined.
Heat the ghee in a large non-stick skillet over medium heat until melted and coating the pan.
Add the 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 begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet.
Continue to fold the eggs gently for another minute until they are set but still look moist and velvety.
Remove from heat immediately and garnish with chopped fresh chives before serving.