YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Tomato Egg Scramble
Whisked eggs and egg whites scrambled with wilted spinach and bursting cherry tomatoes, finished with a dollop of creamy Greek yogurt and salty feta for a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup nonfat Greek yogurt
2 cups fresh baby spinach
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
1 oz crumbled feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, nonfat Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Halve the cherry tomatoes and finely chop the fresh chives.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.
Add the fresh baby spinach to the pan and toss until it is just wilted, about 1 minute.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
When the eggs are nearly set but still slightly moist, fold in the crumbled feta cheese.
Remove the skillet from the heat and garnish with fresh chives before serving immediately.