YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and spinach sautéed in grass-fed ghee until fluffy, then finished with a sprinkle of tangy feta cheese for a protein-packed start to the day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
2 cups baby spinach
1 oz feta cheese
1 tsp grass-fed ghee
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 completely smooth.
Heat a non-stick skillet over medium heat and add the ghee, swirling to coat the surface of the pan.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Lower the heat to medium-low and pour the egg mixture directly over the wilted spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, creamy curds.
When the eggs are nearly set but still look slightly moist, fold in the crumbled feta cheese.
Remove the skillet from the heat immediately to maintain the creamy texture and serve warm.