Egg and Chickpea Scramble with Spinach and Roasted Peppers

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

Egg and Chickpea Scramble with Spinach and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Chickpea Scramble with Spinach and Roasted Peppers

Start your morning with this savory Egg and Chickpea Scramble, where hearty protein from eggs and chickpeas meets the wholesome freshness of spinach and the vibrant sweetness of roasted red peppers. This balanced breakfast delivers a satisfying mix of textures and flavors, perfectly tailored to fuel your day.

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NUTRITION

441kcal
Protein
33.4g
Fat
20.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/2 cup chickpeas (drained canned)

1 cup fresh spinach

1/2 medium roasted red bell pepper

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas. Lightly mash them with a fork for a chunky texture.

  • 2

    Dice the roasted red bell pepper into small pieces and roughly chop the spinach.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until well combined. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 5

    Pour in the egg mixture and allow it to set slightly at the edges. Gently stir in the mashed chickpeas, chopped roasted red pepper, and spinach.

  • 6

    Continue to cook, stirring frequently, until the eggs are softly scrambled and the spinach has wilted, about 3-5 minutes.

  • 7

    Taste and adjust seasoning as desired, then serve immediately.

Egg and Chickpea Scramble with Spinach and Roasted Peppers

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

Egg and Chickpea Scramble with Spinach and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Chickpea Scramble with Spinach and Roasted Peppers

Start your morning with this savory Egg and Chickpea Scramble, where hearty protein from eggs and chickpeas meets the wholesome freshness of spinach and the vibrant sweetness of roasted red peppers. This balanced breakfast delivers a satisfying mix of textures and flavors, perfectly tailored to fuel your day.

NUTRITION

441kcal
Protein
33.4g
Fat
20.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/2 cup chickpeas (drained canned)

1 cup fresh spinach

1/2 medium roasted red bell pepper

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the canned chickpeas. Lightly mash them with a fork for a chunky texture.

  • 2

    Dice the roasted red bell pepper into small pieces and roughly chop the spinach.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until well combined. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 5

    Pour in the egg mixture and allow it to set slightly at the edges. Gently stir in the mashed chickpeas, chopped roasted red pepper, and spinach.

  • 6

    Continue to cook, stirring frequently, until the eggs are softly scrambled and the spinach has wilted, about 3-5 minutes.

  • 7

    Taste and adjust seasoning as desired, then serve immediately.