Saturday, March 19, 2011

Breakfast Scramble with Spinach and Chickpeas

serves 2-4

6 eggs (organic and free range...please)
1 clove garlic, finely chopped
1/2 cup chickpeas (garbanzo beans, you could also use black beans)
1 large handful of spinach
1/2- 1 tsp cumin
1/2 tsp corriander
*salsa verde to top it off (optional)

Heat your pan over medium heat and add in a tablespoon of oil.  Saute the garlic and add in whisked eggs.  Toss is beans and spinach and sprinkle is spices and seasoning.  Stir and cook until done.  Top with your favorite salsa!

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