Scrambled Eggs with Spinach and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Chickpeas

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Chickpeas

Fluffy eggs scrambled with protein-rich chickpeas and fresh spinach, seasoned with warm cumin for a savory, earthy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
29.7g
Fat
18.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Liquid Egg Whites

1/2 cup Canned Chickpeas, rinsed and drained

1 cup Fresh Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1/4 tsp Ground Cumin

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the drained chickpeas and ground cumin to the pan, sautéing for 2 minutes until the chickpeas are warm and fragrant.

  • 3

    Add the baby spinach to the skillet and cook for 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites with a pinch of sea salt and black pepper.

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet over the chickpeas and spinach.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    Transfer to a plate and serve immediately.

Scrambled Eggs with Spinach and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Chickpeas

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Chickpeas

Fluffy eggs scrambled with protein-rich chickpeas and fresh spinach, seasoned with warm cumin for a savory, earthy finish.

NUTRITION

391kcal
Protein
29.7g
Fat
18.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Liquid Egg Whites

1/2 cup Canned Chickpeas, rinsed and drained

1 cup Fresh Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1/4 tsp Ground Cumin

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Add the drained chickpeas and ground cumin to the pan, sautéing for 2 minutes until the chickpeas are warm and fragrant.

  • 3

    Add the baby spinach to the skillet and cook for 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites with a pinch of sea salt and black pepper.

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet over the chickpeas and spinach.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    Transfer to a plate and serve immediately.