YOUR SOLIN GENERATED RECIPE
Savory Scrambled Eggs with Spinach and Feta
Lightly scrambled eggs and protein-rich whites folded with vibrant baby spinach and tangy feta cheese for a savory, nutrient-dense breakfast that feels incredibly satisfying.
INGREDIENTS
3 large eggs
1 cup egg whites
1 tbsp extra virgin olive oil
2 cups baby spinach
0.25 cup feta cheese
2 medium green onions
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Whisk the eggs, egg whites, sea salt, black pepper, and garlic powder in a medium bowl until well combined and slightly frothy.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sliced green onions and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is just wilted.
Pour the whisked egg mixture into the skillet over the sautéed vegetables.
Let the eggs set for about 30 seconds, then use a spatula to gently push the cooked edges toward the center of the pan.
Continue cooking and folding gently until the eggs are mostly set but still look slightly moist and tender.
Sprinkle the feta cheese over the top and fold once more to incorporate the cheese into the warm eggs.
Remove the skillet from heat immediately and serve the scramble warm.