YOUR SOLIN GENERATED RECIPE
Spinach and Chickpea Egg White Scramble
Sautéed chickpeas and fresh spinach folded into fluffy egg whites for a protein-packed scramble that feels incredibly light and airy.
INGREDIENTS
1.5 cup Liquid egg whites
0.5 cup Canned chickpeas
1 cup Fresh baby spinach
1 tbsp Extra virgin olive oil
1 tbsp Nutritional yeast
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel to ensure they crisp up in the pan.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chickpeas to the pan and sauté for 4 minutes until they begin to turn golden and slightly crisp.
Toss in the baby spinach and cook for 1 minute until the leaves are just wilted.
Pour the liquid egg whites into the skillet, then sprinkle with nutritional yeast, sea salt, black pepper, and garlic powder.
Using a spatula, gently fold the eggs over the vegetables, stirring occasionally until the whites are fully set and opaque.
Transfer to a plate and serve immediately while hot.