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.
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Watch the Video Below on How to Make these LEGENDARY Scrambled Eggs
Spanish Scramble with Vegetables & Chickpeas
- 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
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
Heat a large nonstick fry pan with a medium heat and add in the olive oil
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
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
Transfer into a large serving dish, sprinkle with the grated manchego cheese and fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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