YOUR SOLIN GENERATED RECIPE
Sun-Dried Tomato and Feta Scramble
Stovetop-scrambled eggs folded with tangy sun-dried tomatoes and creamy feta cheese, creating a savory and vibrant dish that is perfectly fluffy.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1.5 oz feta cheese
2 tbsp sun-dried tomatoes
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
In a medium bowl, whisk together the large eggs and liquid egg whites until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the chopped sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant.
Toss in the baby spinach and cook until just wilted, which should take about 30 seconds.
Pour the egg mixture into the skillet and season with the sea salt and black pepper.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, large curds.
When the eggs are nearly set but still appear moist, sprinkle the crumbled feta cheese and fresh basil over the top.
Fold gently one last time to incorporate the cheese and serve immediately while the scramble is hot and creamy.