NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 large egg

0.5 cup canned chickpeas

2 cups baby spinach

1 tbsp extra virgin olive oil

1 oz feta cheese

2 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Rinse and drain the canned chickpeas thoroughly, then pat them dry with a clean kitchen towel to ensure they crisp up in the pan.

• 2

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

• 3

  Add the chickpeas to the skillet and sauté for 4-5 minutes, stirring occasionally, until they become golden brown and slightly crispy.

• 4

  While the chickpeas cook, whisk together the liquid egg whites, the whole egg, nutritional yeast, sea salt, black pepper, and garlic powder in a medium bowl.

• 5

  Add the fresh baby spinach to the skillet with the chickpeas and toss for about 1 minute until the leaves are just wilted.

• 6

  Reduce the heat to medium and pour the egg mixture into the skillet over the vegetables.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft folds until the eggs are mostly set but still look moist.

• 8

  Remove the skillet from the heat immediately to prevent overcooking, then top with the crumbled feta cheese and serve warm.