YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Scramble
Fluffy eggs scrambled with vibrant baby spinach and tangy feta cheese, creating a savory and protein-packed breakfast that feels indulgent yet clean.
INGREDIENTS
4 large eggs
0.5 cup egg whites
2 tbsp plain non-fat Greek yogurt
1 oz feta cheese
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Place a non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.
Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
When the eggs are mostly set but still look slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Continue to fold the eggs for another 30 seconds until the cheese is warm and the eggs are cooked through.
Remove the skillet from the heat immediately and serve the scramble while it is hot and creamy.