Name: Mediterranean egg and white bean scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 large egg whites; 1/2 cup canned cannellini beans, drained and rinsed; 2 tbsp feta cheese, crumbled; 1 oz fresh spinach; 1/3 cup cherry tomatoes, halved; 2 tsp extra virgin olive oil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

477 calories

Protein: 35g; 29% of calories
Carbs: 28g; 23% of calories
Fat: 25g; 47% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the oil in a 10-inch nonstick skillet over medium heat. Add the cherry tomatoes and white beans, cooking for 3 minutes until the tomatoes soften slightly. Stir in the spinach and cook for 1 minute until wilted.
While the vegetables sauté, whisk the eggs, egg whites, dried oregano, salt, and black pepper in a small bowl until well combined.
Pour the egg mixture into the skillet with the vegetables. Cook for 3 to 4 minutes, stirring gently with a spatula, until the eggs are set but still moist. Stir in the crumbled feta cheese just before removing from the heat. Done when the eggs are set and the feta is just warm, 160°F.

Nutrition

Ingredients

Instructions

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