Name: Egg White and Cottage Cheese Scramble with Roasted Chickpeas and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Liquid Egg Whites; 0.5 cup Low-Fat Cottage Cheese (2%); 0.67 cup Canned Chickpeas (rinsed and dried); 2 cups Fresh Spinach; 1.5 teaspoons Olive Oil

Nutrition

Per serving

494 calories

Protein: 55g; 45% of calories
Carbs: 38g; 31% of calories
Fat: 13g; 24% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Toss the drained chickpeas with half of the olive oil, salt, pepper, and a pinch of Mediterranean spices like oregano and garlic powder.
Spread the chickpeas on a baking sheet and roast for 20 minutes until they are crunchy and golden brown.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is fully wilted.
In a bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg white mixture into the skillet with the spinach, cooking slowly and stirring gently until the scramble is set and fluffy.
Plate the hot scramble and top with the warm, crispy roasted chickpeas before serving.

Nutrition

Ingredients

Instructions

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