Name: Egg White Scramble with Black Beans and Crispy Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Egg Whites; 0.5 cup Canned Chickpeas, rinsed and dried; 0.5 cup Canned Black Beans, rinsed and warmed; 1 tablespoon Extra Virgin Olive Oil; 1 ounce Feta Cheese, crumbled; 1 cup Baby Spinach

Nutrition

Per serving

597 calories

Protein: 50g; 34% of calories
Carbs: 46g; 32% of calories
Fat: 23g; 34% of calories

Ingredients

6 items

1¼ cups Egg Whites
½ cup Canned Chickpeas, rinsed and dried
½ cup Canned Black Beans, rinsed and warmed
1 tablespoon Extra Virgin Olive Oil
1 ounce Feta Cheese, crumbled
1 cup Baby Spinach

Instructions

Prep 10 min · Cook 30 min

Preheat a small skillet over medium-high heat and toss the dried chickpeas with half of the olive oil, salt, and a pinch of cumin or chili powder.
Sauté the chickpeas for 6 to 8 minutes until they are golden and crispy, then remove them from the pan and set aside.
In the same skillet, add the remaining olive oil and the baby spinach, cooking just until wilted.
Pour in the egg whites and stir gently over medium heat until they are fully cooked and fluffy.
Fold in the warmed black beans just before removing the skillet from the heat.
Plate the scramble, top with the crispy chickpeas and crumbled feta cheese, and serve immediately.

Nutrition

Ingredients

Instructions

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