YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and Greek yogurt scrambled with fresh baby spinach and tangy feta cheese for a velvety, protein-packed meal.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain non-fat Greek yogurt
1.5 oz feta cheese
2 cups baby spinach
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, and Greek yogurt until the mixture is smooth and well-combined.
Heat the olive oil in a non-stick skillet over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the baby spinach to the skillet and cook for 1-2 minutes until the leaves are just wilted.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula to form large, soft curds.
When the eggs are nearly set but still slightly moist, fold in the crumbled feta cheese, sea salt, and black pepper.
Remove from the heat immediately to maintain the creamy texture and serve warm.