YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Gently scrambled eggs and protein-rich egg whites folded with wilted baby spinach and tangy feta cheese for a vibrant, savory breakfast that keeps you full.
INGREDIENTS
1 large egg
1 cup liquid egg whites
0.5 cup nonfat Greek yogurt
1 tsp extra virgin olive oil
2 cups fresh baby spinach
1 oz feta cheese
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 egg, liquid egg whites, nonfat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and aerated.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and let it sit for 30 seconds to begin setting.
Use a spatula to gently push the eggs from the edges toward the center, creating soft, pillowy folds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Continue to cook for another 30 seconds until the cheese is warm and the eggs are fully cooked to your preference.
Toast the sprouted grain bread until golden and serve immediately alongside the scramble.