YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta
Softly scrambled eggs whisked with creamy Greek yogurt and folded with vibrant baby spinach and tangy crumbled feta for a savory, protein-rich breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
2 cups fresh baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet.
Continue to fold the eggs gently for another minute until they are cooked through but still look moist and creamy.
Toast the sprouted grain bread until golden and serve immediately alongside the hot scrambled eggs.