Name: Scrambled Eggs with Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1.25 cups liquid egg whites; 2 cups baby spinach; 1 ounce feta cheese; 1 tsp extra virgin olive oil; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Feta

Fluffy eggs and liquid whites scrambled with vibrant baby spinach and tangy crumbled feta, served alongside a slice of toasted sprouted grain bread.

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NUTRITION

Protein

57.6g

Fat

23.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1.25 cups liquid egg whites

2 cups baby spinach

1 ounce feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform.
2
Place a large non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.
3
Add the fresh baby spinach to the skillet and sauté for approximately 1 to 2 minutes until the leaves are just wilted.
4
Pour the egg mixture into the skillet over the spinach and let it cook undisturbed for about 30 seconds.
5
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
6
When the eggs are nearly set but still appear slightly moist, sprinkle the crumbled feta cheese over the top.
7
Fold the eggs one last time to distribute the cheese, then remove the skillet from the heat immediately to prevent overcooking.
8
Toast the sprouted grain bread until golden brown and serve it on a plate alongside the warm egg scramble.