NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp ground turmeric

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel to ensure they crisp up in the pan.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, turmeric, smoked paprika, garlic powder, sea salt, and black pepper until the mixture is smooth and pale yellow.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 4

  Add the chickpeas to the skillet and sauté for 4 minutes, stirring occasionally, until they are heated through and slightly golden.

• 5

  Toss in the fresh baby spinach and stir for 1 minute until the leaves are just wilted.

• 6

  Reduce the heat to medium-low and pour the egg white mixture over the chickpeas and spinach.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, cooking for 3 to 5 minutes until the scramble is set but still maintains a creamy texture.

• 8

  Remove the skillet from the heat immediately to prevent overcooking and serve in a warm bowl.