Mediterranean Chickpea & Grilled Veg Salad
This fresh, zesty Mediterranean salad is bursting with flavour from smoky grilled veggi…
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easy
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2
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Bites
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1
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4 eggs, lightly whisked
Spray Oil
1 Onion, sliced
200g Thawed frozen spinach (squeezed of moisture)
100g Frozen peas
60g Low fat cheddar
Freshly chopped herbs like mint, parsley or chives
In a medium sized non stick pan, spray with oil and under a gently heat, cook your onions until soft (about 10 mins) Add the thawed spinach and peas and stir until the peas are cooked and tender. Add the eggs, 40g of the cheese and cook until a low heat for 6-8 minutes. It will still wobble in the middle, but that’s ok as it will still continue to cook under the grill. Meanwhile, set the grill to the highest setting. Top with the remainder of the cheese and grill until golden and bubbling.
Serve as a breakfast on the go or with a tossed salad as a low carb lunch or dinner.
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