YOUR SOLIN GENERATED RECIPE
Spinach Scramble with Farm Eggs
Farm-fresh eggs scrambled with vibrant baby spinach and tangy feta, served alongside toasted sprouted grain bread for a satisfying and savory morning meal.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 cup fresh baby spinach
0.5 cup cherry tomatoes
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
Slice the cherry tomatoes in half and roughly chop the baby spinach.
In a medium bowl, whisk together the large eggs and liquid egg whites until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.
Add the spinach to the pan and cook for 1 minute until just wilted.
Pour the egg mixture into the skillet, seasoning with sea salt and black pepper.
Gently fold the eggs with a spatula until they are mostly set but still slightly moist.
Sprinkle the crumbled feta cheese over the eggs and continue cooking for 30 seconds.
Toast the sprouted grain bread until golden and serve immediately alongside the scramble.