Name: Spinach and Feta Scrambled Eggs
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 2 cup raw baby spinach; 1 oz feta cheese; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Instructions

Prep 5 min · Cook 8 min

In a medium-sized mixing bowl, whisk together the 4 large eggs and 0.5 cup liquid egg whites until the mixture is well combined and slightly frothy.
Whisk in the 0.25 tsp sea salt, 0.25 tsp black pepper, and 0.25 tsp garlic powder until evenly distributed.
Place a medium non-stick skillet over medium heat and add the 1 tsp olive oil, tilting the pan to coat the surface evenly.
Add the 2 cup raw baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted and bright green.
Pour the egg mixture directly over the wilted spinach in the skillet.
Allow the eggs to sit undisturbed for about 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center, creating soft, pillowy folds.
Continue to cook, stirring occasionally, until the eggs are mostly set but still look slightly moist.
Sprinkle the 1 oz feta cheese over the top of the eggs and fold gently one last time to incorporate the cheese and allow it to soften.
Remove the skillet from the heat immediately and transfer the scramble to a plate to serve.

Nutrition

Ingredients

Instructions

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