Name: Parsley Scrambled Eggs with Extra Egg White
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1.25 cups liquid egg whites; 1 tbsp ghee; 1 cup baby spinach; 1 oz feta cheese; 2 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

Parsley Scrambled Eggs with Extra Egg White

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Parsley Scrambled Eggs with Extra Egg White

Fluffy eggs scrambled with vibrant fresh parsley and wilted spinach, topped with tangy feta cheese for a savory and satisfying start to your day.

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NUTRITION

Protein

50.8g

Fat

30.9g

Carbs

6.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1.25 cups liquid egg whites

1 tbsp ghee

1 cup baby spinach

1 oz feta cheese

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
2
Finely chop the fresh parsley and set aside.
3
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
4
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
5
Pour the egg mixture into the skillet and let it sit for 30 seconds to begin setting.
6
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, large curds.
7
When the eggs are nearly set but still moist, fold in the chopped parsley and crumbled feta cheese.
8
Remove from heat immediately and serve warm.