INGREDIENTS
2 cups
baby spinach
1/8 tsp
black pepper
14 oz
canned chickpeas
4 larges
eggs
1 tsp
fresh rosemary
1
garlic clove
1/4 tsp
kosher salt
1/2 cup
lower sodium soy sauce
1 tbsp
olive oil
1/2 cup
pecorino romano cheese
1 Dash
pepper
3 tbsp
shallots