YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Garbanzo Bean Hash and Ripple Latte
Pan-seared garbanzo beans and lean chicken sautéed with peppers, served with soft scrambled eggs and a creamy, protein-packed latte finished with a frothy, velvety foam.
INGREDIENTS
2 Large Eggs
1.75 ounces Ground Chicken
1/4 cup Canned Garbanzo Beans
1/2 cup Ripple Unsweetened Original Milk
1/2 cup Diced Red Bell Pepper
1 cup Brewed Coffee
PREPARATION
Place a non-stick skillet over medium heat and add the ground chicken, breaking it apart with a spatula until browned and cooked through.
Add the rinsed garbanzo beans and diced red bell peppers to the skillet with the chicken, sautéing for 5-7 minutes until the peppers are tender and the beans are slightly crisp.
In a small bowl, whisk the eggs together and season with a pinch of salt and pepper if desired.
Push the hash to one side of the skillet and pour the eggs into the empty space, scrambling gently until just set and fluffy.
Prepare your latte by frothing or steaming the Ripple milk until thick and airy.
Pour the hot brewed coffee into a mug and top with the frothed Ripple milk.
Serve the scrambled eggs and garbanzo hash immediately alongside the warm latte.