YOUR SOLIN GENERATED RECIPE
Protein-Packed Mediterranean Egg Skillet
Savor this vibrant Mediterranean egg skillet loaded with perfectly scrambled eggs, hearty chickpeas, tangy feta cheese, and fresh garden vegetables. This versatile dish bursts with flavors from tomatoes, spinach, and red onion, all lightly sautéed in olive oil and accented with a hint of oregano. Ideal for any meal time, it's both nourishing and satisfying.
INGREDIENTS
4 large eggs (200g total)
1/3 cup canned chickpeas (90g)
1/4 cup crumbled feta cheese (38g)
1 cup fresh spinach (30g)
1 medium tomato (123g)
1/2 small red onion (40g)
1 teaspoon olive oil (5g)
1/2 teaspoon dried oregano
Salt and pepper to taste
PREPARATION
Crack the eggs into a bowl and lightly beat them; season with salt and pepper.
Heat a teaspoon of olive oil in a medium skillet over medium heat.
Add finely sliced red onion and sauté for 2-3 minutes until translucent.
Mix in chopped tomato and cook for another 2 minutes until slightly softened.
Stir in the chickpeas and dried oregano, allowing flavors to meld for 1 minute.
Pour in the beaten eggs and add fresh spinach; gently stir the mixture as the eggs begin to set.
Cook until the eggs are softly scrambled and just set, about 3-4 minutes.
Sprinkle crumbled feta cheese over the top, let it warm for another minute, then remove from heat.
Serve immediately and enjoy your protein-packed, Mediterranean-inspired skillet.