YOUR SOLIN GENERATED RECIPE
Creamy Feta and Spinach Scramble
Fluffy eggs scrambled with vibrant baby spinach and tangy feta cheese, finished with a dollop of Greek yogurt for a velvety, rich texture.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1.5 oz feta cheese
0.25 cup plain Greek yogurt
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and combined.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted and bright green.
Pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to maintain a soft, creamy curd.
When the eggs are about 80% cooked and still look slightly wet, sprinkle the crumbled feta cheese evenly over the top.
Continue to fold gently for another 30 seconds until the eggs are set but still moist.
Remove from the heat immediately and serve on a warm plate.