Cook’s notes: Inspired by several online recipes. This breakfast dish is quite filling. I used leftover roasted chickpeas (cooked at 400F for 25 minutes).
Serves 1 to 2 people
1 pat of butter
30 g (1 cup) baby spinach
1/2 cup cooked chickpeas
1 Tablespoon cheddar cheese
Place the butter in a pan over low heat. While the butter melts, crack the two eggs into a bowl and scramble them with a little water.
Turn the heat to medium. Add the spinach and stir to wilt it. Pour in the eggs, and stir to scramble them. Add the cheese. Continue to gently stir until everything is cooked through.