Name: Mediterranean egg and white bean scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1/2 cup canned cannellini beans, drained and rinsed; 1 tsp extra virgin olive oil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1/2 medium tomato, diced

Nutrition

Per serving

362 calories

Protein: 28g; 31% of calories
Carbs: 25g; 28% of calories
Fat: 16g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk the eggs and egg whites with the dried oregano, salt, and black pepper until well combined.
Heat the olive oil in a nonstick skillet over medium heat. Add the white beans and diced tomatoes, cooking for 3 minutes until the tomatoes soften and the beans are heated through.
Lower the heat to medium-low and pour the egg mixture into the skillet. Cook for 3 to 4 minutes, stirring gently with a spatula, until the eggs are set but still moist. Done when set and moist, 160°F.

Nutrition

Ingredients

Instructions

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