YOUR SOLIN GENERATED RECIPE
Protein-Packed Spinach and Feta Scramble
Fluffy eggs whisked with Greek yogurt and scrambled with vibrant baby spinach and tangy feta cheese for a savory, protein-packed start to the day.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat plain Greek yogurt
2 cups fresh baby spinach
1 oz crumbled feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and well combined.
Season the egg mixture with the sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted.
Pour the egg mixture into the skillet with the spinach.
Allow the eggs to set slightly for about 30 seconds, then gently push them across the pan with a spatula to create soft curds.
When the eggs are nearly cooked through but still moist, sprinkle the crumbled feta cheese over the top.
Continue to fold the eggs for another 30 seconds until the cheese is slightly warmed and the eggs are fully set.
Remove from heat immediately and serve warm.