YOUR SOLIN GENERATED RECIPE
Spinach and Feta Egg Scramble
Soft-scrambled eggs folded with wilted spinach and tangy feta, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
1.5 oz feta cheese
2 cups fresh spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
In a small mixing bowl, whisk together the eggs and 2 tablespoons of the Greek yogurt until completely smooth and well-aerated.
Mince the garlic clove finely.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to brown it.
Add the fresh spinach to the pan and toss gently until it is just wilted, then season with the sea salt and black pepper.
Pour the egg and yogurt mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, tender curds.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and fold in gently.
Remove the skillet from the heat immediately to prevent overcooking.
Plate the scramble and top with the remaining Greek yogurt for extra creaminess.