YOUR SOLIN GENERATED RECIPE
Creamy Feta Spinach Scramble
Fluffy eggs and liquid whites scrambled with vibrant baby spinach and tangy feta cheese for a savory, melt-in-your-mouth texture.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1.5 oz feta cheese
2 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Add the baby spinach to the skillet and sauté for 1-2 minutes, stirring constantly, until the leaves are just wilted and bright green.
Pour the egg mixture over the wilted spinach and let it sit undisturbed for about 30 seconds to allow the bottom to begin setting.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft, pillowy curds.
Sprinkle the crumbled feta cheese evenly over the eggs and continue to fold gently for another minute until the eggs are just set but still appear moist and creamy.
Remove the skillet from the heat immediately to prevent overcooking and serve the scramble warm on a plate.