YOUR SOLIN GENERATED RECIPE
Eggs and Spinach Scramble with Feta
Fluffy eggs scrambled with vibrant baby spinach and tangy feta cheese, creating a savory and protein-packed breakfast that is incredibly velvety.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
2 cups baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
0.5 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2 minutes until the skins begin to blister.
Toss in the baby spinach and cook for 1 minute until just wilted, then reduce the heat to medium-low.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula.
Continue to cook, folding occasionally, until the eggs are mostly set but still moist.
Sprinkle the crumbled feta cheese and fresh chives over the top, then remove from heat and serve immediately.