YOUR SOLIN GENERATED RECIPE
Eggs with Sautéed Greens and Feta
Stovetop scramble featuring fluffy eggs and egg whites folded with vibrant baby spinach, juicy cherry tomatoes, and tangy crumbled feta for a savory, nutrient-dense start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
1 tsp extra virgin olive oil
2 cups baby spinach
0.5 cup cherry tomatoes
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Finely dice the red onion and halve the cherry tomatoes.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the red onion and cherry tomatoes to the skillet, sautéing for 3 to 4 minutes until the onion is translucent and tomatoes begin to soften.
Add the baby spinach to the pan and toss for 1 minute until just beginning to wilt.
Pour the egg mixture into the skillet and reduce heat to medium-low.
Gently stir the eggs with a spatula, moving them from the edges toward the center until soft curds form.
When the eggs are nearly set, sprinkle the crumbled feta cheese over the top and fold gently to incorporate before serving hot.