YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Sautéed spinach and garlic folded into fluffy whisked eggs and Greek yogurt, topped with tangy feta for a velvety and protein-rich meal.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.25 cup plain nonfat Greek yogurt
2 cups fresh baby spinach
1.5 oz feta cheese
1 tsp avocado oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Whisk eggs, egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the minced garlic and baby spinach to the pan, sautéing for 2 minutes until the leaves are wilted and bright green.
Reduce the heat to medium-low and pour the egg mixture directly over the spinach.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and fold gently.
Remove from heat immediately and serve while the texture is velvety and the cheese is just beginning to soften.