YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta
Fluffy scrambled eggs and egg whites whisked with creamy feta and sautéed spinach, served alongside a slice of toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 large eggs
1 cup egg whites
1 oz feta cheese
2 cups fresh baby spinach
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Halve the cherry tomatoes and add them to the pan, sautéing for 2-3 minutes until they begin to blister.
Toss in the fresh baby spinach and cook just until the leaves are wilted and bright green.
In a small bowl, briskly whisk the whole eggs and egg whites until well combined and slightly frothy.
Pour the egg mixture into the skillet, allowing it to sit undisturbed for about 20 seconds.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
Sprinkle the crumbled feta cheese, sea salt, and black pepper over the top.
Continue to fold the eggs gently until they are set but still look moist and velvety.
Remove from heat immediately and serve with the toasted sprouted grain bread.