YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach and Feta
Whisked eggs and Greek yogurt soft-scrambled with wilted baby spinach and tangy feta cheese for a velvety, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
2 cups baby spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and uniform.
Season the egg mixture with the sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the 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.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.
When the eggs are nearly set, sprinkle the crumbled feta cheese over the top.
Remove from heat while the eggs still look slightly moist, as they will continue to cook from residual heat.
Garnish with chopped fresh chives and serve immediately.