YOUR SOLIN GENERATED RECIPE
Spinach and Feta Scrambled Eggs
Fluffy eggs scrambled with vibrant baby spinach and savory feta cheese, sautéed with red onion for a fragrant and protein-packed start to your day.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
2 cups fresh baby spinach
1 oz feta cheese
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Finely dice the red onion and set aside.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the red onion to the skillet and sauté for 3-4 minutes until translucent and soft.
Toss in the fresh baby spinach and cook for 1-2 minutes until the leaves are just wilted.
In a medium mixing bowl, whisk the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
Pour the egg mixture into the skillet over the sautéed vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.
Once the eggs are mostly set but still slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Remove the pan from the heat and let the residual heat finish cooking the eggs for 30 seconds before serving.