YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Sautéed spinach and fluffy eggs whisked with creamy feta cheese for a vibrant, protein-packed breakfast.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
2 cups fresh baby spinach
1 oz crumbled feta cheese
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat until shimmering.
Add the fresh baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.
Pour the egg mixture into the skillet and let it sit for 10 seconds before gently stirring with a silicone spatula.
Continue to cook, folding the eggs over themselves to create large, soft, and pillowy curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and gently fold to incorporate.
Remove the skillet from the heat immediately to ensure the eggs stay tender and do not overcook.
Serve the scramble immediately alongside a toasted slice of sprouted grain bread for a complete meal.