YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta
Soft scrambled eggs and egg whites whisked with Greek yogurt for a velvety texture, folded with wilted spinach and tangy crumbled feta.
INGREDIENTS
2 large eggs
1 cup egg whites
0.25 cup non-fat Greek yogurt
2 cups fresh spinach
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet over the spinach.
Allow the eggs to set slightly for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center to create soft curds.
Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist.
Sprinkle the crumbled feta cheese and chopped chives over the top.
Remove from the heat immediately and serve warm to maintain the creamy texture.