YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Scramble with Spinach
Scrambled egg whites whisked with creamy Greek yogurt and sautéed baby spinach, finished with a sprinkle of tangy feta for a light and airy texture.
INGREDIENTS
1 cup egg whites
0.5 cup nonfat Greek yogurt
1 tbsp extra virgin olive oil
2 cups baby spinach
0.5 cup cherry tomatoes
1 oz feta cheese
1 slice whole grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the egg whites and nonfat Greek yogurt until the mixture is completely smooth and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for about 2 minutes until the skins begin to blister.
Add the baby spinach to the pan and toss with the tomatoes until the leaves are just wilted, about 1 minute.
Lower the heat slightly and pour the egg white and yogurt mixture over the vegetables.
Using a silicone spatula, gently fold the eggs from the edges toward the center, allowing the liquid to set into soft, fluffy curds.
Once the eggs are cooked through but still moist, remove the skillet from the heat.
Season with sea salt and black pepper, then sprinkle the crumbled feta cheese over the scramble.
Serve immediately alongside a slice of toasted whole grain bread.