Name: Egg White and Spinach Scramble with Chickpeas and Fresh Tomato Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/2 cup Canned Chickpeas, rinsed; 2 cups Fresh Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1/2 ounce Crumbled Feta Cheese; 1/4 cup Fresh Tomato Salsa; 1.4 ounces Sliced Avocado

Egg White and Spinach Scramble with Chickpeas and Fresh Tomato Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Chickpeas and Fresh Tomato Salsa

Pan-scrambled egg whites tossed with baby spinach and protein-rich chickpeas, finished with a bright, zesty tomato salsa.

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NUTRITION

Protein

33.4g

Fat

16.8g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Canned Chickpeas, rinsed

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 ounce Crumbled Feta Cheese

1/4 cup Fresh Tomato Salsa

1.4 ounces Sliced Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
2
Add the rinsed chickpeas to the skillet and sauté for 2 minutes until warmed through.
3
Add the baby spinach and cook for 1 minute until the leaves are just wilted.
4
Pour the liquid egg whites into the skillet and season with a pinch of sea salt and cracked black pepper.
5
Gently scramble the mixture with a silicone spatula until the egg whites are fully cooked and opaque.
6
Transfer the scramble to a serving bowl and sprinkle with the crumbled feta cheese.
7
Top with the fresh tomato salsa and sliced avocado for a creamy, zesty finish.