YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach
Fluffy eggs scrambled with mineral-rich spinach and tangy feta, creating a velvety texture that melts in your mouth with every savory bite.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1.25 oz feta cheese
2 cups baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Whisk the large eggs and liquid egg whites together in a medium bowl until the mixture is fully combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat and sauté the minced garlic for about 30 seconds until fragrant.
Add the baby spinach to the skillet and cook until just wilted, then remove the spinach and garlic from the pan and set them aside.
Wipe the skillet if necessary and pour the egg mixture into the pan over low heat, stirring constantly with a silicone spatula to create small curds.
Once the eggs begin to set but still appear moist, gently fold in the sautéed spinach and crumbled feta cheese.
Season the scramble with sea salt and black pepper, then serve immediately while the eggs are warm and creamy.