YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Sautéed baby spinach folded into fluffy eggs and tangy feta, served with a slice of toasted sprouted grain bread for a satisfying and savory start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
1 tsp extra virgin olive oil
2 cup fresh baby spinach
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder 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 just wilted.
Pour the egg mixture over the spinach and let it sit for 30 seconds to begin setting.
Using a spatula, gently push the eggs from the edges toward the center, creating soft curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and fold gently.
Toast the sprouted grain bread until golden and crisp.
Transfer the scramble to a plate and serve immediately alongside the warm toast.