YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach
Whisked eggs and egg whites scrambled with velvety Greek yogurt, sautéed spinach, and tangy feta for a protein-packed, creamy start to your morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat plain Greek yogurt
1 tsp extra virgin olive oil
2 cups fresh baby spinach
1 oz feta cheese
1 clove garlic clove
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Mince the garlic clove finely.
Heat the olive oil in a large non-stick skillet over medium-low heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the baby spinach to the pan and cook for 1-2 minutes until it is just wilted.
Pour the egg and yogurt mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.
Continue cooking slowly until the eggs form soft, creamy curds.
Just before the eggs are fully set, sprinkle the crumbled feta cheese over the top and fold it in gently.
Remove from heat immediately to prevent overcooking and serve warm.