YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach and Feta
Soft-scrambled eggs and egg whites folded with vibrant baby spinach and tangy feta, served alongside a slice of toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 oz feta cheese
2 cup fresh baby spinach
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Reduce the heat to medium-low and pour the egg mixture over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow underneath.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.
Continue to fold the eggs gently for another 30 seconds until the cheese is warm and the eggs are fully cooked but still soft.
Toast the sprouted grain bread until golden brown.
Transfer the scrambled eggs to a plate and serve immediately with the toasted bread on the side.