Crispy Chickpea and Egg White Scramble with Spinach

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

Crispy Chickpea and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Egg White Scramble with Spinach

Pan-seared chickpeas and fresh spinach tossed with fluffy egg whites, finished with a slice of creamy avocado.

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NUTRITION

386kcal
Protein
34.5g
Fat
14.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

0.5 cup Canned Chickpeas, rinsed and dried

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the chickpeas to the pan and season with a pinch of salt and pepper.

  • 3

    Sauté the chickpeas for about 5 minutes, shaking the pan occasionally, until they are golden and crisp.

  • 4

    Add the fresh spinach to the skillet and stir until the leaves are just wilted.

  • 5

    Reduce the heat to medium and pour in the egg whites.

  • 6

    Gently fold the mixture with a spatula until the egg whites are set and fluffy.

  • 7

    Transfer the scramble to a plate and top with the creamy avocado slices.

Crispy Chickpea and Egg White Scramble with Spinach

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

Crispy Chickpea and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Egg White Scramble with Spinach

Pan-seared chickpeas and fresh spinach tossed with fluffy egg whites, finished with a slice of creamy avocado.

NUTRITION

386kcal
Protein
34.5g
Fat
14.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

0.5 cup Canned Chickpeas, rinsed and dried

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the chickpeas to the pan and season with a pinch of salt and pepper.

  • 3

    Sauté the chickpeas for about 5 minutes, shaking the pan occasionally, until they are golden and crisp.

  • 4

    Add the fresh spinach to the skillet and stir until the leaves are just wilted.

  • 5

    Reduce the heat to medium and pour in the egg whites.

  • 6

    Gently fold the mixture with a spatula until the egg whites are set and fluffy.

  • 7

    Transfer the scramble to a plate and top with the creamy avocado slices.