YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Sautéed spinach and chicken folded into whisked eggs with tangy feta and Greek yogurt for a velvety, protein-packed scramble.
INGREDIENTS
1 tsp olive oil
2 oz chicken breast
2 cups baby spinach
2 large eggs
0.5 cup egg whites
0.25 cup Greek yogurt
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced chicken breast and baby spinach to the skillet, sautéing until the greens are wilted and tender.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Pour the egg mixture into the skillet with the spinach and chicken, stirring gently with a spatula to create soft, creamy curds.
Just before the eggs are fully set, sprinkle the crumbled feta cheese over the top and fold it in gently.
Remove the skillet from the heat and serve immediately while the scramble is warm and the cheese is slightly melted.