YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Fluffy eggs and egg whites whisked with Greek yogurt and sautéed with fresh spinach, topped with tangy crumbled feta for a creamy and savory start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 cup baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium-sized bowl, whisk together the large eggs, egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted.
Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds to allow the bottom to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking and folding gently for 2-3 minutes until the eggs are cooked through but still moist.
Remove the skillet from the heat, sprinkle the crumbled feta cheese over the top, and serve immediately.