YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea Scramble with Feta
Whisked eggs and egg whites scrambled with nutty chickpeas and wilted spinach, topped with tangy feta and a creamy dollop of Greek yogurt.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup chickpeas
0.5 oz feta cheese
0.25 cup non-fat Greek yogurt
1 cup baby spinach
0.25 cup cherry tomatoes
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, sea salt, black pepper, and dried oregano until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the rinsed chickpeas and halved cherry tomatoes to the skillet, sautéing for 2-3 minutes until the tomatoes begin to soften.
Add the baby spinach to the pan and cook just until it begins to wilt.
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set but still moist.
Remove the skillet from the heat and stir in the crumbled feta cheese.
Plate the scramble and top with a dollop of non-fat Greek yogurt for extra creaminess and a boost of protein.