YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Scrambled Eggs
Whisked eggs and whites scrambled with wilted spinach and tangy feta, finished with a dollop of Greek yogurt for a velvety texture and served with toasted sprouted bread.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat to ensure the eggs cook gently.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes, tossing frequently until the leaves are just wilted.
Pour the egg and yogurt mixture over the spinach and let it sit undisturbed for about 30 seconds to allow the bottom to begin setting.
Using a silicone spatula, gently fold the eggs by pushing them from the outer edges toward the center, creating large, soft curds.
When the eggs are nearly set but still appear slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Give the eggs one final gentle fold to incorporate the cheese, then remove the skillet from the heat immediately to prevent overcooking.
Serve the creamy scrambled eggs immediately alongside a warm slice of toasted sprouted grain bread.