YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Egg Scramble
Lightly scrambled eggs and egg whites folded with wilted baby spinach and tangy crumbled feta for a savory, protein-packed breakfast.
INGREDIENTS
1 tsp ghee
2 cups baby spinach
2 large eggs
1.25 cups liquid egg whites
1 oz feta cheese
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the ghee in a large non-stick skillet over medium heat until melted and shimmering.
Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined and slightly frothy.
Pour the egg mixture into the skillet over the spinach and season with sea salt and black pepper.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow underneath.
Continue cooking for 3-4 minutes until the eggs are set but still look moist and tender.
Remove the skillet from the heat, sprinkle the crumbled feta cheese over the top, and serve immediately.