Name: Mediterranean egg and chickpea hash
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 large egg whites; 1 cup canned chickpeas, drained and rinsed; 3 tbsp feta cheese, crumbled; 2/3 cup cherry tomatoes, halved; 1/2 medium red onion, diced; 1 oz fresh spinach; 1 1/2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

618 calories

Protein: 41g; 26% of calories
Carbs: 53g; 34% of calories
Fat: 28g; 40% of calories

Instructions

Prep 10 min · Cook 5 min

Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and chickpeas, cooking for 5 minutes until the onion is soft and chickpeas are slightly crisp. Season with garlic powder, dried basil, salt, and pepper.
Stir in the cherry tomatoes and spinach. Cook for 2 minutes until the spinach wilts and tomatoes soften. Use a spoon to create two small wells in the mixture.
In a small bowl, lightly stir the whole eggs and egg whites together. Pour the egg mixture into the wells. Cover the skillet and cook for 4 to 5 minutes until the eggs are set but the yolks are still soft. Done when whites are set and yolks remain soft.
Remove from heat. Sprinkle the crumbled feta over the hash and eggs, then slide the entire contents onto a plate.

Nutrition

Ingredients

Instructions

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