YOUR SOLIN GENERATED RECIPE
Protein-Packed Spinach and Feta Scramble
Large eggs and egg whites scrambled with fresh baby spinach and tangy feta cheese, offering a savory and velvety texture that keeps you fueled.
INGREDIENTS
3 large eggs
1 cup egg whites
1 cup baby spinach
1 ounce feta cheese
1 teaspoon extra virgin olive oil
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 tablespoon fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs and egg whites until the mixture is uniform and slightly frothy.
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.
Pour the egg mixture into the skillet with the spinach, allowing the bottom to set for a few seconds.
Gently push the eggs across the pan with a spatula to create large, soft curds.
When the eggs are nearly set, sprinkle the feta cheese, sea salt, and black pepper over the top.
Continue to fold the eggs until the cheese is slightly softened and the eggs are cooked through.
Transfer to a plate and garnish with finely chopped fresh chives before serving.