YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta
Pan-scrambled eggs and egg whites whisked with Greek yogurt for a velvety texture, folded with wilted baby spinach and tangy feta cheese.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 oz feta cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and aerated.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted and bright green.
Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds to allow the bottom to set.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft, and pillowy curds.
When the eggs are mostly set but still look slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Remove the skillet from the heat immediately, allowing the residual heat to finish cooking the eggs for another 30 seconds before serving.