YOUR SOLIN GENERATED RECIPE
Spinach and Feta Egg Scramble
Fluffy eggs and egg whites scrambled with vibrant baby spinach and tangy feta, served alongside a slice of crisp toasted whole grain bread.
INGREDIENTS
2 large Eggs
1 cup Liquid egg whites
1 oz Feta cheese
2 cup Fresh baby spinach
0.25 cup Cherry tomatoes
1 tsp Extra virgin olive oil
1 slice Whole grain bread
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the cherry tomatoes and fresh baby spinach to the pan, sautéing for 2 minutes until the spinach is wilted and vibrant.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform.
Pour the egg mixture into the skillet over the vegetables and let it sit for 30 seconds to begin setting.
Gently fold the eggs with a spatula, moving from the edges toward the center to create soft, fluffy curds.
When the eggs are almost fully cooked, sprinkle the crumbled feta cheese over the top and fold once more to incorporate.
Toast the slice of whole grain bread until it reaches a golden, crisp texture.
Transfer the scramble to a plate and serve immediately with the warm toast for a protein-packed pre-workout meal.