Savory C

This savory breakfast skillet is a quick and easy way to start your day. It's packed with protein and fiber, and the combination of chickpeas, corn, and green chiles gives it a slightly spicy flavor.

This recipe was inspired by a dish that I ate at a local diner. It was a simple skillet of eggs, potatoes, and onions, but it was so flavorful and satisfying that I knew I had to recreate it at home. I started by experimenting with different vegetables, and I eventually settled on the combination of chickpeas, corn, and green chiles. I also added some chili powder and cumin to give it a bit of a kick. The result is a dish that is both hearty and flavorful, and it's perfect for a quick and easy breakfast or lunch.

Prep time: 5 | Cook time: 10 | Serves: 2

Ingredients

• 1 tbsp olive oil
• 1 medium yellow or white onion, chopped
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (4 ounce) can diced green chiles, undrained
• 1 (15 ounce) can kernel corn, undrained
• ½ tsp chili powder
• ¼ tsp ground cumin
• ¼ tsp salt
• 2 large eggs

Instructions

1. Heat oil in a large nonstick skillet over medium-heat.
2. Add onion; cook and stir until tender, about 5 minutes.
3. Add chickpeas, green chiles, corn, chili powder, cumin, and salt; cook and stir until heated through, about 5 minutes more.
4. Push mixture to one side of skillet; add eggs to empty portion of skillet.
5. Cook eggs undisturbed for 1 minute; scramble eggs until set.
6. Combine egg mixture and chickpea mixture; cook and stir until eggs are set to desired doneness.

Why It Works

• The combination of chickpeas, corn, and green chiles gives this dish a complex flavor and texture.
• The chili powder and cumin add a bit of spice and depth of flavor.
• The eggs add protein and richness, and they help to bind the dish together.