BreakfastLow carb, high fatVegetarianMediterraneanEggs€
Scrambled Eggs with Chickpeas and Baby Spinach
A simple and balanced recipe for eggs with chickpeas and spinach that provides long-lasting energy. A great choice for a healthy breakfast or quick lunch, rich in protein and fiber.
Prep time5 min
Cook time10 min
Total time15 min
Servings2
Recipe
Per servingTotal
Calories:404.9 kcal809.8 kcal
Protein:23 g46 g
Carbohydrates:27.3 g54.6 g
Fiber:7.9 g15.7 g
Water:228.5 ml457 ml
Fat:22.4 g44.7 g
Micronutrients
Sugar:2.6 g5.1 g
Saturated fat:5.7 g11.3 g
Cholesterol:380.9 mg761.8 mg
Sodium:591.8 mg1183.6 mg
Potassium:672.1 mg1344.1 mg
Calcium:190.5 mg381 mg
Iron:3.7 mg7.4 mg
Magnesium:95 mg190 mg
Zinc:2.7 mg5.3 mg
Phosphorus:358 mg716 mg
Vitamin C:17.5 mg35 mg
Vitamin A:340 µg680 µg
Vitamin D:2.1 µg4.1 µg
Vitamin B12:1.1 µg2.1 µg
Instructions
- 1Heat olive oil in a pan and sauté the chopped onion until translucent. Add the drained chickpeas and fry for 3–4 minutes until slightly crispy.
- 2Add the chopped garlic and smoked paprika. Once the garlic becomes fragrant, add the baby spinach to the pan. Stir just until the spinach wilts slightly.
- 3In a bowl, whisk the eggs with salt and pepper. Lower the heat to medium and pour the egg mixture over the chickpeas and spinach.
- 4Using a spatula, slowly push the eggs from the edge toward the center until they are cooked but still moist. Remove from heat and sprinkle with feta cheese, if desired.
Nutritional benefits
Thanks to the combination of plant-based fiber from chickpeas and protein from eggs, this meal optimizes digestion and gut microbiota.
Similar recipes
Share your opinion
0,0
(0 comments)Flavor
0,0
Prep time
0,0
Difficulty
0,0
Satisfaction
0,0
About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.