YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Fluffy eggs and egg whites whisked with Greek yogurt and sautéed with fresh spinach, topped with tangy feta cheese and served with toasted sprouted grain bread.
INGREDIENTS
2 large eggs
1 cup egg whites
0.25 cup Greek yogurt
1 oz feta cheese
2 cups baby spinach
1 tsp olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and slightly frothy.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.
Continue folding the eggs until they are mostly set but still appear moist and creamy.
Sprinkle the crumbled feta cheese over the top and cook for another 30 seconds to allow the cheese to soften.
Toast the sprouted grain bread until golden and serve immediately alongside the hot scrambled eggs.