YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scramble
Fluffy eggs scrambled with vibrant baby spinach and tangy feta cheese, served alongside blistered cherry tomatoes for a burst of garden-fresh flavor.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 oz feta cheese
2 cups baby spinach
0.5 tbsp extra virgin olive oil
0.5 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Whisk the eggs, egg whites, sea salt, black pepper, and garlic powder in a medium bowl until the mixture is uniform and slightly frothy.
Place a large non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.
Toss in the cherry tomatoes and cook for approximately 3 minutes, stirring occasionally until they are softened and the skins start to blister.
Add the baby spinach to the pan and sauté for 1 minute until it just begins to wilt, ensuring it retains its bright green color.
Reduce the heat to medium-low and pour in the egg mixture, using a silicone spatula to gently push the eggs from the edges toward the center.
Once the eggs are mostly set but still look moist, sprinkle the crumbled feta cheese evenly over the top and fold it in gently.
Remove the skillet from the heat immediately to prevent overcooking, allowing the residual heat to finish the eggs for a creamy texture.