Name: Eggs with Wilted Spinach and Whole Wheat Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 1 medium whole wheat pita; 2 cups baby spinach; 0.5 cup non-fat greek yogurt; 1 ounce feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp lemon juice

Eggs with Wilted Spinach and Whole Wheat Pita

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

YOUR SOLIN GENERATED RECIPE

Eggs with Wilted Spinach and Whole Wheat Pita

Fluffy scrambled eggs and egg whites served with tender wilted spinach and tangy feta inside a warm whole wheat pita. A creamy lemon-yogurt sauce adds a bright, refreshing finish.

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NUTRITION

Protein

49.6g

Fat

24.0g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 medium whole wheat pita

2 cups baby spinach

0.5 cup non-fat greek yogurt

1 ounce feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

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PREPARATION

1
In a small bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
2
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
3
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
4
Pour the egg mixture into the skillet with the spinach and scramble gently with a spatula until the eggs are set and fluffy.
5
While the eggs cook, whisk the non-fat Greek yogurt and lemon juice together in a small ramekin to create a creamy sauce.
6
Lightly toast the whole wheat pita and slice it in half to create two pockets.
7
Stuff the pita pockets with the scrambled egg and spinach mixture.
8
Top the filling with crumbled feta cheese and a generous dollop of the lemon-yogurt sauce before serving.