Summer is coming up, so that means eating healthy and dieting is in full gear at my house. This is one of the recipes that I cook up pretty frequently to fill my belly while also helping me to slim down. Sometimes you just want to eat something filling, ya know? Especially when dieting. This recipe erases post feasting guilt.
So why do I call this recipe “egg white madness”? Well it’s the heartiest egg white scramble you’ll ever have, but totally low cal. It’s packed with onions, garlic, and spinach…but to take it up a notch I also toss in carrots and chickpeas. I know…weird ingredients to use with egg whites, but they seriously work! Everything is cooked in a nonstick pan so you don’t need butter to grease the pan (you won’t miss it). I love it and know you will too!
½ tablespoon extra virgin olive oil (optional)
½ cup chickpeas (canned, drained, rinsed, roughly chopped)
¼ onion (sliced)
1 garlic clove (minced)
4 baby carrots (julienned)
1/8 teaspoon red pepper flakes
1/8 teaspoon oregano
1 cup baby spinach (chopped)
1/2 cup egg whites
In a nonstick skillet over medium heat, add the oil. Toss in the chopped chickpeas, onion, garlic, and sliced baby carrots. Sprinkle in the red pepper flakes and oregano. Cook for 5-7 minutes, or until the veggies and chickpeas caramelize/char a little bit.
Pour in your egg whites and cook to your desired consistency (3-7 minutes).
Serve over toast. Enjoy!