Scrambled Eggs with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Feta

Scrambled eggs prepared with fresh baby spinach and tangy feta cheese, served alongside toasted sprouted grain bread for a savory and satisfying start to the morning.

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NUTRITION

494kcal
Protein
48.6g
Fat
23.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Whisk the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a small bowl until well combined and slightly frothy.

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the egg mixture over the spinach and let it sit for 30 seconds to begin setting.

  • 5

    Gently fold the eggs with a spatula, moving from the edges toward the center to create soft, pillowy curds.

  • 6

    When the eggs are nearly cooked but still moist, sprinkle the crumbled feta cheese over the top and fold once more.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Transfer the scrambled eggs to a plate and serve immediately alongside the warm toast.

Scrambled Eggs with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Feta

Scrambled eggs prepared with fresh baby spinach and tangy feta cheese, served alongside toasted sprouted grain bread for a savory and satisfying start to the morning.

NUTRITION

494kcal
Protein
48.6g
Fat
23.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Whisk the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a small bowl until well combined and slightly frothy.

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the egg mixture over the spinach and let it sit for 30 seconds to begin setting.

  • 5

    Gently fold the eggs with a spatula, moving from the edges toward the center to create soft, pillowy curds.

  • 6

    When the eggs are nearly cooked but still moist, sprinkle the crumbled feta cheese over the top and fold once more.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Transfer the scrambled eggs to a plate and serve immediately alongside the warm toast.