Name: Egg White Scramble with Chickpeas and Spinach on Toasted Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Egg Whites; 2 slices Sourdough Bread; 1/2 cup Canned Chickpeas, rinsed and drained; 2 cups Baby Spinach; 1 ounce Feta Cheese, crumbled; 2 tablespoons Olive Oil

Nutrition

Per serving

769 calories

Protein: 45g; 24% of calories
Carbs: 63g; 33% of calories
Fat: 37g; 43% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat olive oil in a non-stick skillet over medium heat.
Add the rinsed chickpeas and sauté for 3-4 minutes until slightly golden.
Toss in the baby spinach and cook until wilted, about 1-2 minutes.
Pour in the egg whites, stirring gently to scramble until fully cooked and fluffy.
Toast the sourdough bread slices to your desired level of crispness.
Divide the scramble evenly over the toasted sourdough slices.
Top with crumbled feta cheese and season with pinch of salt and pepper if desired.

Nutrition

Ingredients

Instructions

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