NUTRITION

SERVINGS

INGREDIENTS

1.25 cups liquid egg whites

0.5 cup canned chickpeas

2 cups fresh baby spinach

2 tsp extra virgin olive oil

1 clove garlic

0.25 tsp red pepper flakes

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Mince the garlic clove and rinse the canned chickpeas thoroughly under cold water, then pat them dry with a towel.

• 2

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

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until the garlic becomes fragrant.

• 4

  Add the chickpeas to the pan and cook for 3 to 5 minutes, stirring frequently until they are slightly golden and have a light crunch.

• 5

  Toss in the fresh baby spinach and cook for 1 minute until the leaves are just wilted.

• 6

  Pour the liquid egg whites into the skillet and season with sea salt and black pepper.

• 7

  Using a silicone spatula, gently scramble the mixture until the egg whites are fully opaque and set.

• 8

  Remove the skillet from the heat and sprinkle the crumbled feta cheese over the top before serving.