Name: Mediterranean egg and bean skillet
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup cannellini beans, drained and rinsed; 2/3 cup cherry tomatoes, halved; 1 oz fresh spinach; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp feta cheese, crumbled

Nutrition

Per serving

474 calories

Protein: 29g; 25% of calories
Carbs: 41g; 35% of calories
Fat: 22g; 41% of calories

Instructions

Prep 10 min · Cook 5 min

Heat the oil in an 8-inch skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
Add the tomatoes, white beans, and dried basil to the skillet. Cook for 4 minutes until the tomatoes begin to soften and the beans are heated through.
Add the spinach and stir for 1 minute until just wilted. Season the mixture with the salt and black pepper.
Make two small wells in the bean mixture. Crack the eggs into the wells. Cover the skillet and cook for 4 to 5 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks still soft.
Remove the skillet from the heat and sprinkle the crumbled feta over the top. Serve immediately.

Nutrition

Ingredients

Instructions

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