YOUR SOLIN GENERATED RECIPE
Eggs and Veggie Scramble with Feta
Pan-scrambled eggs and egg whites whisked with creamy Greek yogurt, folded with vibrant peppers and spinach for a silky texture and savory finish.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
1 cup baby spinach
0.5 cup red bell pepper
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red onion and chopped bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and slightly softened.
Add the baby spinach to the pan and toss for 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg mixture over the vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.
Continue cooking slowly until the eggs are mostly set but still slightly moist.
Sprinkle the crumbled feta cheese over the top and fold gently one last time to incorporate.
Remove from heat immediately and serve warm.