Scrambled “Eggs” with Baby Spinach

Scrambled Garbanzo Eggs 2

Garbanzo bean flour is pretty cool to work with. Did you know you can get the mouthfeel of scrambled eggs with this flour?!! Now, let’s take a look at the nutrition between these two foods: 2 scrambled eggs gives you about 199 calories, 15.2 grams of fat, 13 grams of protein, and 0 fiber. This recipe give you: 170 calories, 7 grams of fat, 8 grams of protein, and 8 grams of fiber. The dietary question I get asked all the time is, “where do you get your protein?” Eating enough protein isn’t the problem with our American diet, it’s not eating enough fiber. This scramble is delicious! If you use black sea salt, it gives a bit of that sulphur-like quality that eggs possess. I felt full and satisfied after eating this scramble for breakfast. Fiber tastes good, fills you up, and keeps your gut clean and looking good on the inside!

Scrambled Garbanzo Eggs

Scrambled Garbanzo Eggs 3

1 teaspoon grape seed oil
5 tablespoons garbanzo bean flour (chickpea flour)
6 tablespoons water
1 tablespoon red onion, minced
1 cup baby spinach, chopped
1/4 teaspoon sea salt
freshly ground black pepper, to taste

Heat the grape seed oil in a small non-stick skillet. In a small bowl, mix the chickpea flour with the water, red onion, and a couple pinches of sea salt and pepper. Pour the chickpea/red onion mix into the skillet, and let it cook without touching it for 3-5 minutes, or until you see the perimeter begin to ‘set’. Sprinkle the spinach into the skillet. Using a spatula, begin breaking the mix into smaller bite-size pieces. Heat the ‘eggs’ until they are cooked through (no batter in sight). Add sea salt and pepper to taste. Enjoy! (Adapted from Recipe Source: Oatmeal with a Fork)

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