YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta Bowl
Fluffy eggs and egg whites scrambled with wilted baby spinach and tangy feta cheese for a protein-packed breakfast bowl that feels light and satisfying.
INGREDIENTS
1.25 cup Egg whites
1 large Egg
2 cup Baby spinach
0.5 oz Feta cheese
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
In a medium bowl, whisk together the egg whites, whole egg, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat, swirling to coat the surface.
Add the baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted, then carefully drain any excess moisture from the pan.
Pour the egg mixture into the skillet over the spinach and let it sit for 30 seconds before stirring gently with a silicone spatula.
Continue to cook, pushing the eggs toward the center to create soft folds, until they are mostly set but still look moist.
Sprinkle the crumbled feta cheese and fresh chives over the eggs, folding them in gently during the last few seconds of cooking.
Transfer the scramble into a bowl and serve immediately while the feta is warm and the eggs are tender.