YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Sautéed spinach and whisked eggs scrambled with tangy Greek yogurt and salty feta cheese for a creamy, protein-packed meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and combined.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Pour the egg and yogurt mixture into the skillet over the spinach, allowing it to sit for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, fluffy curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Fold the feta into the eggs gently for another 30 seconds until the cheese is warm and the eggs are fully cooked but still creamy.