YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Sautéed baby spinach folded into fluffy, protein-packed eggs and finished with tangy, crumbled feta for a savory morning start.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
2 cups baby spinach
1.5 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp red pepper flakes
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat, ensuring the oil evenly coats the surface.
Add the fresh baby spinach to the pan and sauté for about 1 minute until the leaves are just wilted and bright green.
Pour the egg mixture into the skillet and let it cook undisturbed for 30 seconds before using a spatula to gently lift and fold the eggs.
When the eggs are mostly set but still look slightly wet, sprinkle the crumbled feta cheese and red pepper flakes across the top.
Continue to gently fold the scramble for another 30 seconds until the eggs are fully cooked and the feta is warm, then serve immediately.