LEGENDARY Scrambled Eggs | Healthy High-Protein Breakfast Recipe

These Spanish Scrambled Eggs with Vegetables & Chickpeas are seriously one of the BEST-TASTING scrambles you will ever eat. We´re talking an explosion of flavors, heart-healthy ingredients and all done in just 20 minutes.

This dish is known in Spain as Un Revuelto con Verduras y Garbanzos. In Spain it´s typically served for Almuerzo, which is between breakfast and lunch. But you can also serve it for dinner. Either way, serve these scrambled eggs next to a crunchy baguette for the ultimate dining experience.

For the eggs, I used cage-free organic eggs. But you can use any eggs you like. But like I always tell you, the higher the quality of the ingredients, the better the overall flavor of the dish.

TIPS & TRICKS to Make this Recipe: Important to use a nonstick fry pan here. That way when you add in the eggs, they don´t stick to the surface. I topped off the scramble with some Manchego cheese, but you can use any cheese you like.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

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Watch the Video Below on How to Make these LEGENDARY Scrambled Eggs

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Spanish Scramble with Vegetables & Chickpeas

Course Breakfast

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Calories 296 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 4 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 tsp dried oregano 1 gram
• 3 oz fresh spinach 100 grams
• 15.5 oz can chickpeas 440 grams
• 6 cage-free organic eggs
• 2 tbsp finely grated Manchego cheese 12 grams
• pinch sea salt
• dash black pepper
• fresh parsley for garnish

Instructions

1. Finely chop the onion, roughly chop the garlic, finely chop the green & red bell pepper, roughly chop the spinach, drain the can of chickpeas into a colander and rinse under cold water, crack the eggs into a bowl and season with sea salt & black pepper, whisk together until well mixed

2. Heat a large nonstick fry pan with a medium heat and add in the olive oil

3. After 1 minute add in the cut vegetables (except for the spinach), mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprika and oregano, quickly mix together, then add in the spinach and continue to mix

4. Once the spinach is wilted, about 1 minute, add in the chickpeas and season with sea salt & black pepper, gently mix together, then lower to a low-medium heat, add in the whisked eggs and mix continuously for 2 to 3 minutes or until the eggs are cooked through, remove from the heat

5. Transfer into a large serving dish, sprinkle with the grated manchego cheese and fresh parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this Recipe

Nutrition Facts

Spanish Scramble with Vegetables & Chickpeas

Amount Per Serving

Calories 296 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 248mg83%

Sodium 463mg20%

Potassium 537mg15%

Carbohydrates 23g8%

Fiber 7g29%

Sugar 3g3%

Protein 16g32%

Vitamin A 3562IU71%

Vitamin C 70mg85%

Calcium 142mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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