YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and egg whites scrambled with wilted spinach and tangy feta, finished with a dollop of Greek yogurt for a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1.5 oz feta cheese
2 cup fresh 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 eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well combined.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted.
Pour the egg mixture into the skillet with the spinach, reducing the heat to medium-low.
Gently stir the eggs with a spatula, lifting and folding them until they begin to set into soft curds.
Sprinkle the crumbled feta cheese over the eggs when they are nearly cooked through, then fold gently to incorporate.
Remove from heat while the eggs still look slightly moist to ensure a creamy finish.