YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach and Feta
Whisked eggs and whites scrambled with fresh baby spinach and creamy feta cheese for a savory, protein-packed start to your morning.
INGREDIENTS
4 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
1 cup baby spinach
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, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Heat the olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet over the spinach.
Let the eggs sit for about 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center, creating soft curds.
When the eggs are nearly set but still moist, sprinkle the crumbled feta cheese over the top.
Continue to fold the eggs gently for another 30 seconds until the cheese is slightly warmed and the eggs are cooked to your preference.
Remove from heat immediately and serve warm.