YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Scrambled eggs prepared with sautéed spinach and savory feta, enriched with a dollop of Greek yogurt for a velvety texture.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 oz cooked diced chicken breast
1.5 oz feta cheese
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp plain greek yogurt
PREPARATION
In a medium bowl, whisk the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Place a large non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the surface evenly.
Add the cooked diced chicken breast and fresh baby spinach to the skillet, sautéing for about 2 minutes until the spinach has wilted and any excess moisture has evaporated.
Pour the egg mixture into the skillet and let it cook undisturbed for 30 seconds so the bottom begins to set.
Using a silicone spatula, gently push the cooked egg from the outer edges toward the center to create soft, pillowy curds.
When the eggs are mostly set but still look slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Gently fold the eggs one last time to incorporate the feta, then remove from the heat and serve immediately while hot.