LEGENDARY Scrambled Eggs | Healthy High-Protein Breakfast Recipe

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is budget-friendly and retains nutrients.

bell peppers

🥗Healthier: roasted red peppers

💰Cheaper: canned bell peppers

Canned peppers are convenient and less expensive.

Finely chop one small onion.

Roughly chop four cloves of garlic.

Finely chop one red bell pepper and one green bell pepper.

Roughly chop 100 grams of fresh spinach (about 3 ounces).

Drain a can of chickpeas (15.5 ounces or 440 grams) and rinse them under cold running water.

Crack six large eggs into a bowl and season with sea salt and black pepper; whisk until well mixed.

Heat a large non-stick fry pan over medium heat and add 2 tablespoons (about 35 milliliters) of extra virgin olive oil.

After about one minute, add all the chopped vegetables except for the spinach and mix them around to coat in olive oil; sauté for about 4-5 minutes until lightly sautéed.

Add 1/2 teaspoon of sweet smoked Spanish paprika and 1 teaspoon of dried oregano to the vegetables and mix to coat evenly.

Add the chopped spinach and mix until lightly wilted, about one minute.

Add the drained chickpeas and season with sea salt and black pepper; gently mix everything together.

Lower the heat to low medium and add the whisked eggs; continue to mix to create the scramble for about 2-3 minutes or until fully cooked through, being careful not to overcook.

Remove the pan from heat and transfer everything into a serving dish.

Finely grate Manchego cheese on top as a final touch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens