YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Spinach Egg Scramble with Creamy Mozzarella
Savor this hearty yet light scramble featuring roasted chickpeas, nutrient-packed spinach, and a creamy melt of mozzarella, all blended with eggs to create a dish that’s both satisfying and balanced. Perfect for any time of day with a touch of roasted bell pepper for extra sweetness and aroma.
INGREDIENTS
2 large Whole Eggs
2 large Egg Whites
1/2 cup Roasted Chickpeas
1 cup Fresh Spinach
1 oz Fresh Mozzarella Cheese
1/2 medium Red Bell Pepper
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a nonstick skillet over medium heat and add the olive oil.
Roughly chop the red bell pepper and add it to the skillet. Sauté for 2-3 minutes until slightly softened.
Add the roasted chickpeas to the pan and toss for another 2 minutes to heat through.
Add the fresh spinach and stir until it begins to wilt, about 1-2 minutes.
In a bowl, whisk together the whole eggs, egg whites, salt, and pepper.
Pour the egg mixture over the vegetables and chickpeas in the skillet.
Allow the eggs to cook for a minute before gently stirring, creating soft curds as the mixture cooks.
Once the eggs are almost set, tear or slice the mozzarella cheese and distribute over the scramble. Allow it to melt into the scramble for another minute.
Remove from heat once the eggs reach your desired consistency, and serve immediately.