NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

0.5 cup canned chickpeas

1 cup cauliflower florets

1 medium tomato

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Chop the cauliflower into small, bite-sized florets and dice the fresh tomato.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 3

  Add the cauliflower florets and rinsed chickpeas to the skillet, sautéing for 6-8 minutes until the cauliflower is tender and the chickpeas are slightly golden.

• 4

  Stir in the dried oregano, sea salt, and black pepper to coat the vegetables evenly.

• 5

  In a separate bowl, whisk together the whole eggs and egg whites until smooth.

• 6

  Pour the egg mixture into the skillet with the vegetables, stirring gently with a spatula until the eggs are fully set and fluffy.

• 7

  Remove the skillet from the heat and gently fold in the diced tomatoes to keep them fresh and cool.

• 8

  Transfer the mixture to a bowl and top with crumbled feta cheese and freshly chopped parsley.