YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Whisked eggs scrambled with Greek yogurt and folded over wilted spinach and tangy feta for a velvety breakfast that melts in your mouth.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain non-fat greek yogurt
2 oz feta cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
1 clove garlic
0.5 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Mince the garlic and halve the cherry tomatoes.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until smooth and frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the garlic and cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes begin to soften.
Add the baby spinach to the pan and cook until just wilted.
Pour the egg mixture into the skillet and let it sit for 30 seconds.
Gently fold the eggs with a spatula, moving from the edges toward the center to create soft curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Continue folding for another 30 seconds until the cheese is slightly warmed and the eggs are fully cooked but still creamy.
Serve immediately while hot and velvety.