YOUR SOLIN GENERATED RECIPE
High-Protein Feta and Spinach Scramble
Fluffy eggs scrambled with protein-rich egg whites and tangy feta, folded with vibrant spinach and juicy burst tomatoes for a savory start.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup nonfat Greek yogurt
1 oz feta cheese
1 tsp extra virgin olive oil
2 cups fresh baby spinach
0.5 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Place a non-stick skillet over medium heat and add the extra virgin olive oil.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister and soften.
Toss in the baby spinach and cook for about 1 minute, stirring constantly, until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Fold the cheese into the eggs for 30 seconds more, then remove from heat and serve immediately.