Name: Egg White and Chickpea Scramble with Spinach and Tomato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/2 cup Canned Chickpeas, rinsed and drained; 1/3 medium Avocado, sliced; 1 teaspoon Olive Oil; 1 cup Baby Spinach; 1/2 cup Roma Tomato, chopped

Nutrition

Per serving

365 calories

Protein: 30g; 32% of calories
Carbs: 32g; 34% of calories
Fat: 14g; 35% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a non-stick skillet over medium heat.
Add the rinsed chickpeas and chopped tomatoes, sautéing for about 2-3 minutes until the tomatoes begin to soften.
Toss in the baby spinach and cook just until it begins to wilt, about 1 minute.
Pour in the egg whites, stirring gently and continuously to scramble them with the vegetables and chickpeas.
Once the egg whites are fully cooked and opaque, remove the skillet from the heat.
Season with a pinch of salt and pepper, transfer to a plate, and top with the fresh avocado slices before serving.

Nutrition

Ingredients

Instructions

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