YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Whisked eggs and protein-rich whites are soft-scrambled with wilted baby spinach and tangy feta for a velvety, nutrient-dense meal.
INGREDIENTS
4 large eggs
0.5 cup egg whites
0.25 cup Greek yogurt
1 oz feta cheese
2 cup baby spinach
0 tsp olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and aerated.
Heat the olive oil in a non-stick skillet over medium-low heat to ensure the eggs cook gently.
Add the minced garlic and sauté for 30 seconds until fragrant, then add the baby spinach and cook until just wilted.
Pour the egg mixture into the skillet and let it sit for about 20 seconds to begin setting.
Gently fold the eggs with a spatula, moving from the edges toward the center to create large, soft curds.
When the eggs are nearly cooked but still look slightly moist, sprinkle the crumbled feta cheese over the top.
Remove the skillet from the heat immediately and serve while the texture is creamy and tender.