YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Fluffy eggs whisked with Greek yogurt and sautéed spinach, then finished with tangy feta crumbles for a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
1 oz feta cheese
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium-sized bowl, whisk together the whole eggs, liquid egg whites, plain Greek yogurt, sea salt, and black pepper until the mixture is smooth and frothy.
Place a non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the surface.
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.
Using a silicone spatula, gently push the cooked eggs from the outer edges toward the center to create soft, large curds.
When the eggs are nearly set but still appear slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Gently fold the feta into the eggs and remove the skillet from the heat immediately to maintain a creamy consistency.