YOUR SOLIN GENERATED RECIPE
Mediterranean Veggie Egg Scramble
Pan-seared chickpeas and juicy cherry tomatoes scrambled with protein-packed eggs and spinach, finished with a sprinkle of tangy crumbled feta cheese.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.5 cup canned chickpeas
1 cup fresh baby spinach
0.5 cup cherry tomatoes
1 ounce feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the cherry tomatoes and rinsed chickpeas to the pan, sautéing for about 3 to 4 minutes until the tomatoes begin to blister.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.
Toss the fresh baby spinach into the skillet and stir for 1 minute until the leaves are just wilted.
Lower the heat slightly and pour the egg mixture over the vegetables and chickpeas.
Use a silicone spatula to gently push the eggs from the edges toward the center, cooking until the scramble is set but still slightly moist.
Remove the skillet from the heat and fold in the crumbled feta cheese before serving immediately.