YOUR SOLIN GENERATED RECIPE
Spinach Egg White Scramble
Fluffy eggs and egg whites scrambled with vibrant baby spinach and salty feta, served with a creamy dollop of Greek yogurt and sliced avocado for a satisfying, protein-packed start.
INGREDIENTS
3 large eggs
1 cup egg whites
2 cups baby spinach
1 tbsp extra virgin olive oil
1 oz feta cheese
0.5 cup non-fat Greek yogurt
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium mixing bowl, whisk together the large eggs, egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom.
When the eggs are nearly set but still moist, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.
Remove the skillet from the heat immediately to avoid overcooking the eggs.
Transfer the scramble to a plate and serve alongside the sliced avocado and a dollop of Greek yogurt for extra creaminess.