YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Feta
Whisked eggs soft-scrambled with grass-fed butter and folded with sautéed spinach and tangy feta, served with sliced avocado for a buttery finish.
INGREDIENTS
2 Large Eggs
0.5 ounce Feta Cheese
2 cups Fresh Spinach
1 tablespoon Grass-fed Butter
1 tablespoon Avocado Oil
70 grams Fresh Avocado
1 teaspoon Heavy Cream
PREPARATION
In a small bowl, whisk the eggs with heavy cream until well combined and slightly frothy.
Heat avocado oil in a skillet over medium heat, add the spinach, and sauté until just wilted.
Remove the spinach from the pan and set it aside, wiping the pan clean if necessary.
Melt the grass-fed butter in the same skillet over low-medium heat.
Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.
Continue to cook the eggs low and slow, folding in the sautéed spinach and crumbled feta when the eggs are nearly set.
Remove from the heat while the eggs still look slightly moist to ensure a creamy texture.
Serve immediately with sliced fresh avocado on the side.