YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta
Pan-scrambled eggs and egg whites folded with vibrant baby spinach and tangy feta cheese, served alongside a slice of toasted sprouted grain bread.
INGREDIENTS
2 large eggs
0.75 cup egg whites
1.5 oz feta cheese
2 cup baby spinach
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for about 1 to 2 minutes until the leaves are just wilted and bright green.
Pour the whisked egg mixture directly over the wilted spinach in the skillet.
Allow the eggs to sit undisturbed for 30 seconds to begin setting, then use a silicone spatula to gently push the eggs from the edges toward the center.
Continue cooking and folding the eggs gently until they are mostly set but still appear slightly moist and fluffy.
Sprinkle the crumbled feta cheese over the eggs and fold one last time to distribute the cheese and allow it to soften from the residual heat.
Toast the slice of sprouted grain bread until golden and serve immediately alongside the warm scrambled eggs.