Name: Mediterranean chickpea and egg scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 large egg whites; 1/3 cup canned chickpeas, drained and rinsed; 1/3 cup cherry tomatoes, halved; 1 oz fresh spinach; 2 1/2 tbsp red onion, diced; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

260 calories

Protein: 24g; 37% of calories
Carbs: 25g; 39% of calories
Fat: 7g; 25% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the oil in a 10-inch nonstick skillet over medium heat. Add the red onion and chickpeas, cooking for 4 minutes until the onion softens and the chickpeas are lightly browned.
Stir in the garlic, cherry tomatoes, and dried basil. Cook for 2 minutes until the tomatoes just begin to soften and the garlic is fragrant.
Add the spinach and cook for 1 minute until wilted. Pour in the egg whites and season with salt and black pepper. Cook, stirring constantly with a spatula, for 3 minutes until the whites are fully set and opaque. Done when opaque and set, 160°F.

Nutrition

Ingredients

Instructions

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