Egg and Chickpea Scramble with Sautéed Spinach and Avocado

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

Egg and Chickpea Scramble with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg and Chickpea Scramble with Sautéed Spinach and Avocado

Sautéed chickpeas and baby spinach folded into fluffy scrambled eggs and topped with buttery avocado.

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NUTRITION

448kcal
Protein
35.6g
Fat
21.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

1/2 cup Canned Chickpeas (rinsed)

2 cups Fresh Baby Spinach

1/4 Avocado

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the rinsed chickpeas to the pan and sauté for 2-3 minutes until they start to soften slightly.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Whisk the whole eggs and egg whites together in a small bowl with a pinch of salt and pepper.

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir and fold the eggs until they are set and fluffy.

  • 7

    Transfer the scramble to a plate and top with the sliced avocado before serving.

Egg and Chickpea Scramble with Sautéed Spinach and Avocado

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

Egg and Chickpea Scramble with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg and Chickpea Scramble with Sautéed Spinach and Avocado

Sautéed chickpeas and baby spinach folded into fluffy scrambled eggs and topped with buttery avocado.

NUTRITION

448kcal
Protein
35.6g
Fat
21.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

1/2 cup Canned Chickpeas (rinsed)

2 cups Fresh Baby Spinach

1/4 Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the rinsed chickpeas to the pan and sauté for 2-3 minutes until they start to soften slightly.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Whisk the whole eggs and egg whites together in a small bowl with a pinch of salt and pepper.

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir and fold the eggs until they are set and fluffy.

  • 7

    Transfer the scramble to a plate and top with the sliced avocado before serving.