Egg White and Chickpea Scramble with Spinach and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Chickpea Scramble with Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Chickpea Scramble with Spinach and Avocado

Enjoy a light and protein-packed breakfast scramble featuring fluffy egg whites combined with hearty chickpeas, fresh spinach, and creamy avocado. This vibrant dish is seasoned with a hint of olive oil, salt, and pepper to enhance the natural flavors, creating a satisfying plant-based meal with an egg twist that's perfect for fueling your morning.

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NUTRITION

413kcal
Protein
37.5g
Fat
14.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

8 egg whites

1/2 cup cooked chickpeas

1 cup raw spinach

1/4 medium avocado

1 tsp extra virgin olive oil

1 small tomato

Salt & Pepper to taste

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Set aside.

  • 2

    Rinse and drain the chickpeas if using canned, and lightly mash them with a fork, leaving some whole for texture.

  • 3

    Dice the small tomato and cut the avocado into small cubes. Set aside separately.

  • 4

    Heat the olive oil in a non-stick pan over medium heat.

  • 5

    Add the lightly mashed chickpeas and diced tomato to the pan and sauté for 2 minutes.

  • 6

    Add the raw spinach and continue to cook until wilted, about 1-2 minutes.

  • 7

    Pour in the whisked egg whites and allow them to cook gently, stirring occasionally to create a scramble.

  • 8

    When the egg whites are nearly set, fold in the avocado cubes, season with salt and pepper, and cook for an additional minute.

  • 9

    Remove from heat and serve immediately for a warm, nutritious breakfast.

Egg White and Chickpea Scramble with Spinach and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Chickpea Scramble with Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Chickpea Scramble with Spinach and Avocado

Enjoy a light and protein-packed breakfast scramble featuring fluffy egg whites combined with hearty chickpeas, fresh spinach, and creamy avocado. This vibrant dish is seasoned with a hint of olive oil, salt, and pepper to enhance the natural flavors, creating a satisfying plant-based meal with an egg twist that's perfect for fueling your morning.

NUTRITION

413kcal
Protein
37.5g
Fat
14.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

8 egg whites

1/2 cup cooked chickpeas

1 cup raw spinach

1/4 medium avocado

1 tsp extra virgin olive oil

1 small tomato

Salt & Pepper to taste

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Set aside.

  • 2

    Rinse and drain the chickpeas if using canned, and lightly mash them with a fork, leaving some whole for texture.

  • 3

    Dice the small tomato and cut the avocado into small cubes. Set aside separately.

  • 4

    Heat the olive oil in a non-stick pan over medium heat.

  • 5

    Add the lightly mashed chickpeas and diced tomato to the pan and sauté for 2 minutes.

  • 6

    Add the raw spinach and continue to cook until wilted, about 1-2 minutes.

  • 7

    Pour in the whisked egg whites and allow them to cook gently, stirring occasionally to create a scramble.

  • 8

    When the egg whites are nearly set, fold in the avocado cubes, season with salt and pepper, and cook for an additional minute.

  • 9

    Remove from heat and serve immediately for a warm, nutritious breakfast.