YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Spinach Scramble with Cottage Cheese
Sautéed chickpeas and spinach folded into a fluffy egg scramble with protein-packed cottage cheese and a hint of smoky paprika.
INGREDIENTS
0.5 cup Canned Chickpeas, rinsed and dried
1 Large Egg
0.5 cup Liquid Egg Whites
0.25 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Olive Oil
0.25 teaspoon Smoked Paprika
0.25 teaspoon Garlic Powder
PREPARATION
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chickpeas to the pan and season with smoked paprika and garlic powder.
Sauté the chickpeas for 5-7 minutes, shaking the pan occasionally, until they are golden and slightly crisp.
Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.
In a small bowl, whisk together the whole egg, egg whites, and cottage cheese until well combined.
Reduce the heat to medium and pour the egg mixture over the chickpeas and spinach.
Gently stir with a spatula, scraping the bottom of the pan, until the eggs are set but still moist.
Remove from heat immediately and season with a pinch of sea salt and cracked black pepper before serving.