YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Fluffy scrambled eggs whisked with egg whites and folded with tangy feta and wilted spinach, served alongside a piece of crunchy sprouted grain toast.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
2 cups baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk the whole eggs and liquid egg whites with sea salt and black pepper until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted.
Pour the egg mixture into the skillet over the spinach and reduce the heat to medium-low.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, allowing the uncooked eggs to flow to the hot surface.
When the eggs are almost set but still look slightly moist, sprinkle the crumbled feta cheese over the top.
Fold the eggs one last time to incorporate the cheese and remove the skillet from the heat immediately to prevent overcooking.
Toast the sprouted grain bread until it is golden and crisp.
Serve the scramble immediately alongside the warm toast for a balanced, high-protein breakfast.