YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta
Sautéed baby spinach and juicy cherry tomatoes folded into fluffy, protein-packed eggs and tangy feta for a savory morning start.
INGREDIENTS
2 large eggs
1 cup egg whites
0.25 cup non-fat Greek yogurt
2 cup baby spinach
0.5 cup cherry tomatoes
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp chives
PREPARATION
Whisk the whole eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is completely smooth.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the halved cherry tomatoes and baby spinach to the skillet, sautéing until the spinach is wilted and the tomatoes are softened.
Pour the egg mixture into the skillet and season with the sea salt and black pepper.
Gently pull the eggs across the pan with a silicone spatula, creating soft curds as they cook.
When the eggs are nearly set, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.
Remove from the heat while the eggs are still moist, garnish with fresh chives, and serve immediately.