YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach and Feta
Fluffy eggs scrambled with fresh spinach and tangy feta cheese, whisked with Greek yogurt for a velvety and satisfying finish.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat plain 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
0.25 tsp garlic powder
PREPARATION
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and well-incorporated.
Season the egg mixture with sea salt, black pepper, and garlic powder, whisking once more to distribute the spices.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until 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 portion to flow to the bottom.
When the eggs are about halfway set, sprinkle the crumbled feta cheese evenly over the top.
Continue to fold the eggs gently until they are fully set but still look moist and tender.
Remove from heat immediately and serve warm.