YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Feta
Fluffy eggs and egg whites scrambled with vibrant sautéed spinach and tangy feta cheese for a savory start to your morning.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 cup fresh baby spinach
1 oz crumbled feta cheese
1 tsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a small bowl, whisk together the whole eggs and liquid egg whites until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for about 1 to 2 minutes until the leaves are just wilted.
Pour the whisked egg mixture into the skillet over the spinach and season with the sea salt and black pepper.
Using a heat-resistant spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom.
Continue cooking until the eggs are mostly set but still look slightly moist.
Sprinkle the crumbled feta cheese over the top and fold it in gently before removing the skillet from the heat to serve immediately.