YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea Scramble with Feta
Fluffy eggs and protein-packed chickpeas sautéed with vibrant spinach and juicy tomatoes, finished with a sprinkle of tangy feta cheese.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup canned chickpeas
1 oz feta cheese
1 cup fresh baby spinach
0.5 cup cherry tomatoes
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Finely dice the red onion and halve the cherry tomatoes.
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and dried oregano until the mixture is uniform.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the red onion and cherry tomatoes to the skillet and sauté for 3-4 minutes until the onions are translucent and the tomatoes begin to soften.
Stir in the rinsed and drained chickpeas, cooking for another 2 minutes until they are heated through.
Pour the egg mixture into the skillet, letting it sit undisturbed for 30 seconds before gently folding with a spatula to create large curds.
When the eggs are almost fully set, add the fresh baby spinach and stir gently until the leaves are just wilted.
Remove the skillet from the heat and sprinkle the crumbled feta cheese over the top before serving warm.