YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Fluffy eggs whisked with Greek yogurt and folded over sautéed spinach and tangy feta cheese for a velvety, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1.5 oz feta cheese
2 tbsp non-fat Greek yogurt
2 cups fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium-sized bowl, whisk together the whole eggs, egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture directly over the spinach.
Allow the eggs to sit undisturbed for about 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center to create soft, large curds.
When the eggs are mostly set but still look slightly wet, sprinkle the crumbled feta cheese evenly over the top.
Continue to fold the eggs gently for another 30 seconds until the cheese is warmed through and the eggs reach your desired consistency.
Remove the skillet from the heat immediately to prevent overcooking and serve the scramble while hot.