YOUR SOLIN GENERATED RECIPE
Mediterranean Veggie Egg Scramble
Whisked eggs and whites scrambled with vibrant spinach and burst tomatoes, topped with tangy feta cheese for a creamy and savory finish.
INGREDIENTS
2 large Eggs
0.75 cup Egg whites
0.5 cup Non-fat Greek yogurt
1 oz Feta cheese
1 tsp Extra virgin olive oil
2 cup Baby spinach
0.5 cup Cherry tomatoes
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Finely dice the red onion and halve the cherry tomatoes.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Sauté the red onion for 3 minutes until softened, then add the cherry tomatoes and cook until they slightly blister.
In a medium bowl, whisk the whole eggs and egg whites with sea salt, black pepper, and dried oregano until combined.
Fold the baby spinach into the skillet and stir until the leaves are just wilted.
Pour the egg mixture over the vegetables and cook, stirring occasionally, until the eggs are softly set.
Transfer the scramble to a plate, crumble the feta cheese on top, and serve with the Greek yogurt on the side.