YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Whisked eggs and tangy Greek yogurt are gently scrambled with wilted spinach and salty feta for a creamy, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
1 oz feta cheese
2 cups fresh spinach
1 tsp extra virgin olive oil
1 slice sourdough bread
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
Add the fresh spinach to the skillet and cook, tossing frequently, until just wilted.
Pour the egg mixture into the skillet over the spinach.
Allow the eggs to set for 20 seconds, then use a spatula to gently push the eggs from the edges toward the center to create soft curds.
When the eggs are almost fully set but still look slightly moist, sprinkle the crumbled feta cheese over the top.
Remove the skillet from the heat immediately and serve the scramble alongside a toasted slice of sourdough bread.