YOUR SOLIN GENERATED RECIPE
Spanish Scrambled Eggs with Sautéed Spinach
Fluffy eggs scrambled with protein-rich whites and earthy chickpeas, served over a bed of garlicky sautéed spinach for a vibrant, gut-friendly start.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.5 cup chickpeas
2 cup fresh spinach
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup plain Greek yogurt
PREPARATION
Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel.
In a small bowl, whisk together the whole eggs and egg whites until the mixture is uniform.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the minced garlic and chickpeas to the skillet, sprinkling with smoked paprika, and sauté for 3 minutes until the chickpeas are slightly crisp.
Toss in the fresh spinach and cook just until wilted, then transfer the chickpea and spinach mixture to a side plate.
Reduce the heat to medium-low and pour the egg mixture into the same skillet.
Gently stir the eggs with a spatula until soft curds form and they are mostly set.
Fold the spinach and chickpeas back into the eggs, seasoning with sea salt and black pepper.
Serve immediately topped with a dollop of Greek yogurt for a creamy, probiotic boost.