YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Egg Scramble
Fluffy eggs whisked with Greek yogurt and sautéed with vibrant baby spinach, topped with creamy avocado and tangy feta for a satisfying, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
2 cup baby spinach
0.5 ounce feta cheese
1 teaspoon extra virgin olive oil
0.25 whole avocado
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.25 teaspoon garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted.
Pour the egg mixture into the skillet over the spinach and reduce the heat to low-medium.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy curds.
Once the eggs are nearly set but still slightly moist, remove the skillet from the heat to prevent overcooking.
Transfer the scramble to a plate and top with the crumbled feta cheese and sliced avocado before serving.