NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

0.5 cup Chickpeas

1 cup Spinach

1 oz Feta cheese

1 tsp Olive oil

0.25 tsp Salt

0.25 tsp Pepper

0.25 tsp Oregano

PREPARATION

• 1

  Rinse and drain the canned chickpeas thoroughly to ensure they crisp up slightly in the pan.

• 2

  In a medium bowl, whisk together the large eggs, egg whites, salt, pepper, and dried oregano until well combined.

• 3

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

• 4

  Add the chickpeas to the skillet and sauté for 3 to 4 minutes until they are warm and slightly golden.

• 5

  Add the spinach to the pan and toss until just wilted, which should take about 1 minute.

• 6

  Lower the heat to medium-low and pour the egg mixture into the skillet.

• 7

  Gently stir the eggs with a spatula, pulling from the edges to the center, until soft curds form and the eggs are nearly set.

• 8

  Sprinkle the crumbled feta cheese over the scramble and fold gently to incorporate.

• 9

  Remove the skillet from the heat immediately and serve the scramble warm.