Name: Mediterranean egg and pita bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large eggs; 3 large egg whites; 1/2 cup canned chickpeas, drained and rinsed; 1 white pita bread; 1 tsp extra virgin olive oil; 1/2 cup cherry tomatoes, halved; 1 oz fresh spinach; 1 1/2 tbsp feta cheese, crumbled; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

522 calories

Protein: 32g; 24% of calories
Carbs: 61g; 47% of calories
Fat: 17g; 29% of calories

Instructions

Prep 15 min · Cook 0 min

Heat a skillet over medium heat. Toast the pita bread for 2 minutes, flipping once halfway, until warmed. Remove from the pan and cut into wedges.
Add half the olive oil to the same skillet. Add the chickpeas, tomatoes, dried basil, salt, and pepper. Cook for 3 to 4 minutes until the tomatoes soften. Add the spinach and cook for 1 minute until wilted, then transfer everything to a plate.
Whisk the whole egg and egg whites together in a bowl. Add the remaining oil to the skillet. Pour in the eggs and cook for 2 minutes, stirring gently, until the eggs are set and 160°F. Fold in the cooked vegetable mixture and the feta cheese.

Nutrition

Ingredients

Instructions

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