Chickpea Scramble with Spinach and Roasted Red Peppers

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

Chickpea Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Chickpea Scramble with Spinach and Roasted Red Peppers

A vibrant, savory breakfast scramble featuring protein-rich chickpeas, fluffy eggs, fresh spinach, and sweet roasted red peppers. This dish brings a rich depth of flavor while keeping it light and nutritious, perfect to kick-start your day.

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NUTRITION

441kcal
Protein
33.6g
Fat
21.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/2 cup chickpeas (drained)

1 cup fresh spinach

1/2 cup roasted red peppers

1 tsp olive oil

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Lightly mash them with a fork to break them up slightly.

  • 2

    In a bowl, whisk together the eggs and egg whites until well combined.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the chickpeas and sauté for about 1-2 minutes.

  • 4

    Add the roasted red peppers and fresh spinach to the skillet; stir until the spinach begins to wilt, about 1 minute.

  • 5

    Pour in the egg mixture and gently stir, incorporating the vegetables and chickpeas. Continue cooking until the eggs are softly scrambled and just set.

  • 6

    Season with salt and pepper to taste, and serve warm.

Chickpea Scramble with Spinach and Roasted Red Peppers

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

Chickpea Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Chickpea Scramble with Spinach and Roasted Red Peppers

A vibrant, savory breakfast scramble featuring protein-rich chickpeas, fluffy eggs, fresh spinach, and sweet roasted red peppers. This dish brings a rich depth of flavor while keeping it light and nutritious, perfect to kick-start your day.

NUTRITION

441kcal
Protein
33.6g
Fat
21.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/2 cup chickpeas (drained)

1 cup fresh spinach

1/2 cup roasted red peppers

1 tsp olive oil

PREPARATION

  • 1

    Drain and rinse the chickpeas. Lightly mash them with a fork to break them up slightly.

  • 2

    In a bowl, whisk together the eggs and egg whites until well combined.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the chickpeas and sauté for about 1-2 minutes.

  • 4

    Add the roasted red peppers and fresh spinach to the skillet; stir until the spinach begins to wilt, about 1 minute.

  • 5

    Pour in the egg mixture and gently stir, incorporating the vegetables and chickpeas. Continue cooking until the eggs are softly scrambled and just set.

  • 6

    Season with salt and pepper to taste, and serve warm.