YOUR SOLIN GENERATED RECIPE
High Protein Greek Yogurt Scrambled Eggs with Spinach
Fluffy eggs whisked with Greek yogurt and scrambled alongside vibrant, tender sautéed spinach and tangy crumbled feta cheese.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.33 cup nonfat plain Greek yogurt
1 tsp extra virgin olive oil
2 cups fresh baby spinach
1 oz crumbled feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and uniform.
Place a large non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.
Add the fresh baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted and bright green.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the spinach.
Allow the eggs to set for 30 seconds, then use a silicone spatula to gently lift and fold the eggs, creating large, soft curds.
When the eggs are about 80% cooked and still look slightly wet, sprinkle the crumbled feta cheese over the top.
Gently fold the feta into the eggs for another 30 seconds until the eggs are fully set but still creamy.
Remove from the heat immediately to prevent overcooking and serve on a warm plate.