YOUR SOLIN GENERATED RECIPE
Creamy Feta Scrambled Eggs with Zesty Sourdough
Fluffy eggs scrambled with tangy feta and fresh spinach, served over a slice of toasted sourdough finished with a bright, zesty lemon lift.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 oz feta cheese
1 slice sourdough bread
0.5 tbsp extra virgin olive oil
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp lemon zest
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Pour the egg mixture into the skillet, letting it sit for a few seconds before gently folding with a spatula.
While eggs are cooking, toast the sourdough bread until golden and crisp.
When eggs are halfway set, sprinkle in the crumbled feta cheese, sea salt, and black pepper.
Continue to cook, folding gently, until the eggs are creamy and just set; do not overcook.
Place the toasted sourdough on a plate, top with the scrambled egg mixture, and garnish with lemon zest and fresh chives.