YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Roasted Chickpeas
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, topped with spiced chickpeas for a satisfying, nutty crunch.
INGREDIENTS
2 Large Eggs
1/2 cup Low-fat Cottage Cheese
1/2 cup Canned Chickpeas
1 cup Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven or air fryer to 400°F.
Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel.
Toss the chickpeas with half of the olive oil and a pinch of smoked paprika in a small bowl.
Roast the chickpeas for 15-20 minutes until they are golden and crisp, shaking the pan halfway through.
In a separate bowl, whisk together the eggs and cottage cheese until the mixture is well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently stir the eggs with a spatula until they are softly scrambled and just set.
Plate the scramble and top with the warm, roasted chickpeas before serving.