YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Fluffy eggs scrambled with vibrant baby spinach and tangy feta, served alongside a slice of toasted sprouted grain bread for a protein-packed start.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
2 cups fresh baby spinach
1 oz feta cheese
1 tsp ghee
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat until melted and coating the pan.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and let it sit for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and fold gently.
Toast the sprouted grain bread until golden and crisp.
Plate the scramble immediately, garnish with fresh snipped chives, and serve with the warm toast.