YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Fluffy eggs scrambled with fresh baby spinach and tangy feta cheese, finished with a dollop of Greek yogurt for a velvety, protein-packed breakfast.
INGREDIENTS
3 large Eggs
0.5 cup Egg whites
0.5 cup Greek yogurt
1 oz Feta cheese
2 cup Baby spinach
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
In a medium mixing bowl, whisk together the large eggs, egg whites, and Greek yogurt until the mixture is completely smooth and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.
Add the 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, then sprinkle with sea salt and black pepper.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds.
When the eggs are nearly set but still slightly moist, fold in the crumbled feta cheese.
Remove the skillet from the heat immediately to prevent overcooking and garnish with freshly chopped chives before serving.