NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup chickpeas

1 cup baby spinach

0.5 oz feta cheese

2 tbsp plain Greek yogurt

1 tsp olive oil

1 tbsp fresh parsley

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the large eggs, egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is smooth and well combined.

• 2

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

• 3

  Add the rinsed and dried chickpeas to the skillet and sauté for 2-3 minutes until they are slightly golden and fragrant.

• 4

  Add the baby spinach to the pan and stir constantly until the leaves are just wilted.

• 5

  Pour the egg mixture into the skillet over the chickpeas and spinach, letting it sit undisturbed for about 30 seconds.

• 6

  Using a silicone spatula, gently fold the eggs from the edges toward the center until soft, creamy curds form.

• 7

  Stir in the crumbled feta cheese, fresh parsley, and fresh chives just before the eggs are fully set.

• 8

  Remove from the heat immediately and serve while the scramble is warm and fluffy.