YOUR SOLIN GENERATED RECIPE
High-Protein Feta and Spinach Scramble
Soft-scrambled eggs and egg whites folded with wilted baby spinach and tangy feta cheese for a savory, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1.5 oz feta cheese
2 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 pinch red pepper flakes
PREPARATION
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly aerated.
Heat the extra virgin olive oil in a high-quality non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and cook for about 1 minute until the leaves are just wilted.
Pour the egg mixture into the skillet and season immediately with sea salt, black pepper, and a pinch of red pepper flakes.
Using a silicone spatula, slowly sweep the eggs from the outer edges toward the center to create large, tender curds.
Once the eggs are mostly set but still look slightly wet, sprinkle the crumbled feta cheese evenly over the surface.
Gently fold the cheese into the eggs for another 30 seconds until the feta is warmed through and the eggs are perfectly cooked.
Transfer the scramble to a plate and enjoy immediately while the feta is soft and the eggs are hot.