YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea and Spinach Scramble
Sautéed chickpeas and fresh spinach folded into fluffy eggs and feta cheese, creating a savory Mediterranean breakfast that stays vibrant and delicious when reheated.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.5 cup canned chickpeas
2 cups fresh spinach
0.25 cup red onion
0.5 cup cherry tomatoes
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
In a small bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and dried oregano until well combined.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red onion and halved cherry tomatoes, sautéing for 3 minutes until the onions are translucent and tomatoes begin to soften.
Stir in the rinsed chickpeas and fresh spinach, cooking for 1-2 minutes until the spinach is just wilted.
Pour the egg mixture into the skillet, letting it sit for 30 seconds before gently stirring with a spatula.
Continue to cook, folding the eggs over the vegetables until the eggs are set but still moist.
Remove from heat and sprinkle with crumbled feta cheese.
Allow to cool slightly before portioning into a portable container for a high-protein workday breakfast.