Egg White and Spinach Scramble with Roasted Chickpeas and Tomato Salsa

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

Egg White and Spinach Scramble with Roasted Chickpeas and Tomato Salsa

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Chickpeas and Tomato Salsa

Lightly scrambled egg whites and wilted spinach served with spiced roasted chickpeas and fresh tomato salsa, topped with buttery avocado slices.

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NUTRITION

434kcal
Protein
30.2g
Fat
21.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Canned Chickpeas (rinsed and dried)

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

0.25 cup Fresh Tomato Salsa

0.25 medium Avocado (sliced)

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PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the chickpeas with half of the olive oil and a pinch of cumin and smoked paprika, then roast for 15-20 minutes until they reach a satisfying crunch.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach, stirring gently until the eggs are fully cooked and fluffy.

  • 6

    Transfer the scramble to a plate and top with the roasted chickpeas.

  • 7

    Garnish with the fresh tomato salsa and avocado slices before serving.

Egg White and Spinach Scramble with Roasted Chickpeas and Tomato Salsa

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

Egg White and Spinach Scramble with Roasted Chickpeas and Tomato Salsa

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Chickpeas and Tomato Salsa

Lightly scrambled egg whites and wilted spinach served with spiced roasted chickpeas and fresh tomato salsa, topped with buttery avocado slices.

NUTRITION

434kcal
Protein
30.2g
Fat
21.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Canned Chickpeas (rinsed and dried)

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

0.25 cup Fresh Tomato Salsa

0.25 medium Avocado (sliced)

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the chickpeas with half of the olive oil and a pinch of cumin and smoked paprika, then roast for 15-20 minutes until they reach a satisfying crunch.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach, stirring gently until the eggs are fully cooked and fluffy.

  • 6

    Transfer the scramble to a plate and top with the roasted chickpeas.

  • 7

    Garnish with the fresh tomato salsa and avocado slices before serving.