YOUR SOLIN GENERATED RECIPE
Protein-Packed Spinach and Feta Scramble
Whisked eggs scrambled with savory feta and wilted spinach, served with a slice of toasted sprouted grain bread for a protein-packed, vibrant start to your morning.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.25 cup nonfat Greek yogurt
1 oz feta cheese
2 cups baby spinach
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture directly over the spinach.
Allow the eggs to set for about 30 seconds, then use a silicone spatula to gently fold the eggs, creating soft and creamy curds.
When the eggs are nearly set but still appear slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Continue to cook for another 30-60 seconds until the feta is warm and the eggs are fully cooked to your preference.
Toast the slice of sprouted grain bread until it reaches a golden brown color.
Transfer the scrambled eggs to a plate and serve immediately alongside the warm toast.