YOUR SOLIN GENERATED RECIPE
Eggs with Sautéed Spinach and Mushrooms
Sautéed earthy cremini mushrooms and tender baby spinach are folded into protein-rich scrambled eggs, finished with a sprinkle of tangy feta cheese.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup cremini mushrooms
2 cup baby spinach
0.5 tbsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 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 uniform and slightly frothy.
Heat the extra virgin olive oil in a high-quality non-stick skillet over medium-high heat.
Add the sliced cremini mushrooms to the pan and sauté for 4 to 5 minutes until they are deeply browned and have released their moisture.
Toss the fresh baby spinach into the skillet with the mushrooms and cook for about 1 minute until the leaves are just wilted.
Lower the heat to medium and pour the egg mixture directly over the sautéed vegetables.
Using a silicone spatula, gently move the eggs from the outer edges toward the center, creating large, soft curds until they are set but still look moist.
Remove the skillet from the heat immediately and top the scramble with the crumbled feta cheese before serving.