YOUR SOLIN GENERATED RECIPE
Spinach and Feta Egg White English Muffin
Sautéed onions and spinach are folded into fluffy eggs and served on a toasted sourdough muffin with a sprinkle of tangy feta cheese.
INGREDIENTS
1 whole sourdough English muffin
1 cup liquid egg whites
1 large egg
1 cup baby spinach
0.25 cup yellow onion
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Split the sourdough English muffin and toast until the edges are golden brown and crisp.
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced onions until translucent.
Add the baby spinach to the skillet and toss until just wilted, then season with sea salt and black pepper.
In a small bowl, whisk together the liquid egg whites and the whole egg until well combined.
Pour the egg mixture into the skillet with the vegetables, stirring gently to create fluffy curds.
Once the eggs are set, divide the mixture onto the toasted muffin halves and sprinkle with crumbled feta cheese.