YOUR SOLIN GENERATED RECIPE
Mediterranean Egg and Spinach Scramble
Stovetop-scrambled eggs and egg whites folded with wilted spinach and bursting cherry tomatoes, finished with savory feta and served alongside a crisp slice of whole grain toast.
INGREDIENTS
2 large eggs
0.75 cup egg whites
1 tsp olive oil
2 cup baby spinach
0.25 cup cherry tomatoes
0.25 cup red onion
1 oz feta cheese
1 slice whole grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the finely diced red onion and halved cherry tomatoes to the skillet, sautéing for 3 minutes until the onions are translucent.
Add the baby spinach to the pan and cook until just wilted, about 1 minute.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and dried oregano.
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
Gently stir the eggs with a spatula until they are mostly set but still slightly moist.
Sprinkle the crumbled feta cheese over the eggs and fold gently to combine.
Remove from heat and serve immediately alongside a toasted slice of whole grain bread.