YOUR SOLIN GENERATED RECIPE
Spinach Feta Egg-White English Muffin
Fluffy egg whites and a whole egg scrambled with vibrant spinach and savory feta, served on a toasted sourdough English muffin for a satisfyingly crisp bite.
INGREDIENTS
1.25 cups liquid egg whites
1 large egg
1 cup fresh spinach
1 tbsp feta cheese
2 tbsp red onion
1 whole sourdough English muffin
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the red onion and roughly chop the fresh spinach.
In a medium-sized bowl, whisk together the liquid egg whites, whole egg, sea salt, and black pepper until the mixture is uniform.
Split the sourdough English muffin in half and toast until the edges are golden and crisp.
Heat a non-stick skillet over medium heat and add the avocado oil.
Sauté the red onion for 2 minutes until softened, then add the spinach and cook until just wilted.
Pour the egg mixture into the skillet and cook, stirring gently with a silicone spatula, until the eggs are fluffy and fully set.
Sprinkle the feta cheese over the eggs and fold gently to incorporate.
Divide the egg scramble evenly onto the toasted English muffin halves and serve immediately.