YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Whisked eggs and egg whites scrambled with wilted baby spinach and tangy feta cheese, served alongside toasted sprouted grain bread for a savory morning crunch.
INGREDIENTS
1 cup liquid egg whites
2 large eggs
1 oz feta cheese
1 cup baby spinach
1 tsp olive oil
1 slice sprouted grain bread
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform.
Pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow underneath.
When the eggs are nearly set, sprinkle the crumbled feta cheese, sea salt, and black pepper over the top.
Fold the eggs one last time to incorporate the cheese and remove from heat while they are still slightly moist.
Toast the sprouted grain bread and serve immediately alongside the hot scramble.